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Blue Cheese Potato Salad

  • Author: Debbie Lawrence
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x


An Uptown Twist On A Southern Favorite



  • 3 Lb Red Potatoes (optionally peeled)
  • 2 Stalks Celery (diced)
  • 1 yellow onion (diced finely)
  • 1 table spoon finely diced sweet gherkin pickle (optional)
  • 3 slices crispy fried market bacon
  • salt and pepper to taste
  • 2 cups mayonnaise
  • 1/2 pound crumbled blue cheese
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon coarsely ground black pepper
  • 1 pinch garlic powder
  • 1/4 cup buttermilk
  • Extra Blue Cheese crumbles for salad topping


  1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
  2. Add remaining ingredients to bowl
  3. Stir in Blue Cheese Dressing as follows
  4. In a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. Gradually blend in the buttermilk until the dressing has reached the desired consistency. Cover, and refrigerate until serving.
  5. Garnish with fresh parsley and a little paprika , blue cheese crumbles and crumbled bacon.


You can substitute Tiny Yukon Gold or Mixed Baby Potatoes found in your grocer’s organic veggie bin