Go Back Email Link
Warm Potato Salad with Blue Cheese and Bacon | Culinary Cool www.culinary-cool.com

Warm Potato Salad with Blue Cheese and Bacon

Course Side Dish
Cuisine American
Keyword Bacon, Blue Cheese
Total Time 45 minutes


  • 2 lbs baby potatoes cut into quarters
  • olive oil
  • salt and pepper
  • 1 shallot chopped*
  • 2 cloves garlic minced
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tbsp dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/4 cup crumbled blue cheese**
  • 1/2 lb bacon chopped into large pieces
  • Parsley for serving.


  • Preheat the oven to 375 degrees F.
  • On a parchment lined baking sheet, toss the potatoes with a drizzle of olive oil, salt and pepper. Roast for 30-40 minutes or until the potatoes are soft and starting to brown. Remove from the oven and set aside to cool slightly - you still want them to be warm.
  • Meanwhile, in a medium skillet over medium heat, add about 1-2 tbsp of oil and sauté the chopped shallots until soft, about 5 minutes. Add garlic and cook for another minute. Remove from the skillet and allow to cool.
  • Wipe the skillet with a paper towel (if desired) and fry the bacon until crispy. Drain on paper towel, and allow to cool.
  • In a large bowl, whisk together sour cream, mayonnaise, dijon, lemon juice, and apple cider vinegar. Stir in the blue cheese, shallots and garlic. Season with salt and pepper.
  • Once the potatoes have cooled slightly, but are still warm, add them to the bowl with the dressing and stir to combine well. Add bacon and chopped parsley.
  • Serve warm. Also great as a cold salad.


*I used a larger sized shallot, and once chopped, it equalled about a 1/4 cup.
**I found 1/4 cup to be just enough to notice the blue cheese without it being overpowering. Feel free to add more.
Recipe adapted from my Berry Delicious Potato Salad