Blue Cheese Potato Salad Recipe

So, you've never been quite comfortable with blue cheese? Well, you're far from alone there. In fact, the very developer behind this recipe is a recent lover of the stuff. Chef and recipe developer Susan Olayinka of The Flexible Fridge says: "I am new to blue cheese — it actually freaked me out before, but it's so creamy and full of flavor [that] it makes this potato salad delicious." Let this dish be the thing that gets you over the hurdle to trying this cheese. A whole new world of culinary possibilities may open wide for you, from blue cheese dressing to blue cheese on burgers.

Olayinka says that, for this particular blue cheese-centric dish, the best pairing ideas are "some grilled meats, like a steak or roasted chicken," but of course, it will taste great beside vegetarian options, too — just be sure you serve something good and hearty so the potent flavor of the potato salad doesn't overpower the rest of your meal. And do plan to enjoy said meal without leftovers, if possible. Olayinka says that while this blue cheese potato salad will keep in the fridge for one to two days, it's "much better and tastier when eaten immediately."

Sure, the blue cheese is a major player in the flavor profile of this dish, but really, everything included pulls its own weight. All told, to complete this recipe, you'll need four medium-sized white potatoes, a couple of green onions (the green parts only, remove and discard the whites), a half cup of chopped parsley, about two ounces of cooked bacon bits, chopped, a cup of mayonnaise, and of, course blue cheese, of which you'll want about seven to eight ounces.

Start by peeling and chopping the potatoes into quarters or even into smaller pieces if need be — bite-sized potato chunks are your goal. Next, bring a large pot of water to a boil (you can lightly salt the water or not, your call) and place the potatoes in the pot. Let them cook for 20 minutes or until tender when stabbed with a fork.

But don't cook the potatoes until they're falling apart — in fact, that's about the only mistake Olayinka warns about here, saying: "Be sure not to overcook the potato. Firm potatoes in potato salad are a must, or it will be mushy."

While the potatoes are cooking away, get a chopping board and a good, sharp knife, and do some slicing and chopping. First, thinly slice the green onions (only the darker green part, discard the paler green and white sections), chop up the parsley, and then chop the cooked bacon strips into small pieces. (And yes, you can just use pre-made bacon bits if you want, but freshly cooked and chopped is better.)

And finally for this step, get a bowl and gently crush the blue cheese into smaller pieces using your fingers or a pair of forks.

Once the potatoes are cooked, drain them completely and then place them into a serving dish. You can, if you'd like, pause here and pop them in the fridge to chill for a while, or you can proceed while the potatoes are warm — it's really your call. Either way, top the potatoes with mayonnaise, crumbled blue cheese, bacon bits, chopped green onion, and chopped parsley, and mix everything together well.

This blue cheese potato salad is now ready to be served. Get ready to change your mind about blue cheese.