½cupcooked and crumbled bacon, approximately 6 slices
5ouncesblue cheese crumbles
½cupminced white onion, or yellow onion
½cupgreen onions, diced
¼cupchunky blue cheese dressing
Cut the potatoes into 1 inch cubes, then add them to a large pot of boiling salted water.
Cook the potatoes in the boiling water for 15-20 minutes, or until fork tender.
While the potatoes are boiling, cook and crumble the bacon, if you haven't done so already.
Drain the potatoes and transfer them to a large bowl.
Place the bowl of potatoes in the refrigerator to chill while preparing the other salad ingredients.
In a small bowl, prepare the dressing by combining the blue cheese dressing, mayonnaise, dried parsley, salt and pepper.
Add the cooked and crumbled bacon, blue cheese crumbles, minced onion, diced celery and diced green onions to the large bowl of cooked potatoes.
Add the prepared salad dressing and toss until all of the potatoes are coated in the dressing.
I recommend refrigerating the salad for at least 30 minutes before serving. It can also be covered and stored in the refrigerator for up to 2 days before serving.
The nutritional information provided is per cup of potato salad.
This recipe makes approximately 6 cups of potato salad. If you’re serving more than 2 side dishes at a BBQ, I recommend 1/2 cup potato salad per person. If you’re serving 2 side dishes or less, I recommend 1 cup of potato salad per person.
This recipe can easily be doubled or cut in half, depending on the number of people you’re serving. To adjust the serving size, simply hover over the “servings” in the recipe card above and adjust it from 6 to 3, or up to 12. The ingredient amounts will automatically update to the new serving size.
This potato salad recipe can be made up to 2 days in advance. The longer that the potatoes sit in the creamy sauce, the better they soak in the flavor!
The potato salad will stay good in the refrigerator for up to 5 days. I do not recommend freezing potato salad.
You do not need to peel the potatoes. Of course you can, if you prefer, but the skin is very thin on red potatoes and does not need to be peeled.
Instead of red potatoes, you can also use yukon gold or baby purple potatoes, but I do not recommend using russet potatoes. Because they are more starchy and have a thicker skin, you won’t get the same texture from a russet, as you will red, baby purple or yukon gold potatoes.