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Flavorful Loaded Patriotic Potato Salad with Bacon and Blue Cheese

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A creamy and tangy potato salad featuring crispy bacon, sharp blue cheese, and fresh herbs, perfect for cookouts and patriotic occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon kosher salt (for boiling the potatoes)
  • 3 large eggs, hard-boiled and chopped
  • 6 slices thick-cut bacon, cooked crispy and chopped
  • ½ cup blue cheese crumbles
  • ½ small red onion, finely diced
  • 2 celery stalks, finely chopped
  • 2 tablespoons fresh chives, chopped
  • ½ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Freshly cracked black pepper, to taste

Instructions

  1. Place the peeled and cubed Yukon Gold potatoes in a large pot. Cover with cold water by about an inch and add 1 teaspoon kosher salt. Bring to a gentle boil over medium-high heat. Cook for 12-15 minutes or until the potatoes are tender when pierced with a fork but not falling apart.
  2. In the last 10 minutes of boiling, carefully add the eggs to the same pot (or cook separately if you prefer). Once done, drain potatoes and eggs in a colander and let cool.
  3. While the potatoes and eggs cool, cook the bacon slices in a cast iron skillet over medium heat until crisp, about 6-8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces.
  4. Peel the hard-boiled eggs and chop roughly. Finely dice the red onion and celery stalks. Chop fresh chives and crumble the blue cheese if needed.
  5. In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and a few grinds of black pepper until smooth. Taste and adjust acidity or seasoning as you like.
  6. In a large mixing bowl, gently fold the cooled potatoes and chopped eggs with the dressing. Add the bacon, blue cheese, red onion, celery, and chives. Stir gently to combine without mashing the potatoes.
  7. Cover and refrigerate the potato salad for at least one hour (longer is better) to let flavors meld. Before serving, give it a gentle stir and adjust salt and pepper if needed.

Notes

Start boiling potatoes in cold water to prevent overcooking the outside. Cook bacon over medium heat to render fat slowly for crispiness. Save a teaspoon of bacon fat to drizzle over salad for extra smoky flavor. Crumble blue cheese fresh for better texture. Chill salad for at least one hour to let flavors meld. If salad is dry after chilling, stir in a tablespoon of mayonnaise or a splash of vinegar.

Nutrition

Keywords: potato salad, bacon, blue cheese, patriotic recipe, summer salad, picnic side dish, Fourth of July, creamy potato salad

Find it online: https://sunnysavory.com/flavorful-loaded-patriotic-potato-salad-with-bacon-and-blue-cheese-recipe/