Skip to Navigation Skip to Main Content Skip to Footer

Blue Cheese & Bacon Potato Salad

Blue Cheese & Bacon Potato Salad

In this healthy potato salad recipe, a white-wine vinaigrette dresses the potatoes, green beans, blue cheese and bacon. Waxy potatoes, such as red and yellow, make the best potato salad because they hold their shape when cooked. Keep the potato skins on for more fiber and potassium.


10 servings

Prep Time

30 minutes

Total Time

45 minutes


  • 2 1/2pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
  • 3/4teaspoon salt, divided
  • 1/4cup extra-virgin olive oil
  • 3tablespoons white-wine vinegar
  • 1/4cup finely chopped shallot
  • 1tablespoon Dijon mustard
  • 1/2teaspoon ground pepper
  • 1 1/2cups green beans (1-inch pieces; about 8 ounces)
  • 3slices cooked bacon, chopped
  • 1/4cup crumbled blue cheese


  1. Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
  2. Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, green beans, bacon and blue cheese; stir well to coat. Serve at room temperature or refrigerate until cold.


Cover and refrigerate for up to 1 day.

Nutrition Facts

Per serving (recipe makes 10 servings)

Calories 174kcal
Carbohydrate Total 23g
Total Sugars 1g
Added Sugars 0g
Fiber 2g
Total Fat 8g
Saturated Fat 2g
Mono Saturated Fat 5g
Cholesterol 5mg
Sodium 289mg
Protein 4g
Potassium 534mg
Calcium 42mg
Folate 24mcg
Omega-6 1g
Vitamin E 1mg
Zinc 1mg
Vitamin B3 2mg

© Meredith Operations Corporation. All rights reserved. Used with permission.