Creamy and just a little tangy, this Blue Cheese Potato Salad is a fresh take on a classic side dish. Serve next to your favorites off the grill for a perfect summer plate!
I don’t think I’ve ever been to a church homecoming or summer cook-out without seeing some version of someone’s Mama’s potato salad. As far as I’m concerned, they are ALL winners! This version gives a different take on it, though, which is a welcome change from the norm.
Serve this Blue Cheese Potato Salad alongside burgers, steak, or grilled chicken. Make it a day or two ahead to bring to your potluck or Fourth of July cook out!
Ingredients for Blue Cheese Potato Salad
This side dish is naturally gluten free and vegetarian!
- Red potatoes: these small potatoes have a thin skin that’s great for this recipe.
- Blue cheese: you can use any type of blue cheese. If you buy a wedge, you can crumble it in the bowl at the time of mixing.
- Diced red onion: the pretty colored onions add a little sharpness to the salad.
- Scallions: their bright green color and mild flavor are delicious!
- Mayonnaise: you can make your own (here’s my recipe) or use prepared mayo.
- White vinegar: just a little will help the dressing come together.
- Dill: this is a classic herb and works well with both potatoes and blue cheese.
- Celery seed: this little seed gets overlooked, but it is amazing in this recipe!
You can garnish the top of your salad with more blue cheese, chopped scallions, or fresh parsley.
Step by Step Potato Salad Instructions
In just a few steps, your potato salad will be ready to chill in the fridge. You can fire up the grill while it rests!
- Cook the potatoes. Dice the potatoes into bite-sized pieces. Add them to a pot, cover with cold water, and bring to a boil. Don’t salt the water as you do for other potato recipes. This causes the potatoes to continue to seep water after they are cooked, which is not great. Boil the potatoes for 7-10 minutes or until they are fork-tender. Drain the potatoes and transfer them to a large bowl. Put the bowl in the refrigerator while you assemble the dressing so they cool down.
- Make the dressing. In a small bowl, add the mayonnaise and blue cheese. Mash the blue cheese into the mayo with a fork to get a smoother texture. Add the vinegar, scallions, onions, and dill, mixing to thoroughly combine. Taste and add salt and pepper as you like.
- Assemble the potato salad. Mix the potatoes into the dressing until thoroughly coated.
- Chill and serve. Chill in the fridge in an airtight container for at least an hour before serving.
FAQ
Why is my potato salad runny?
This can happen for several reasons. Make sure the potatoes are cool before you add them to the dressing. When using red potatoes, which don’t absorb a lot of the dressing, this is extra important. Also, don’t salt the water when cooking potatoes for potato salad. They will seep water in a way that’s not great for this recipe.
Can I use a different type of potato?
Absolutely! Red potatoes will keep their shape the best, but you can also use white or yellow potatoes. They have a higher starch content and will give you a creamier salad. Don’t let them overcook, and they should be fine.
Is there a lower fat version?
For a lighter version of this salad, replace the mayonnaise with plain yogurt or sour cream.
What should I serve alongside this side dish?
This potato salad pairs well with all your summer picnic classics! Fried chicken, grilled wings, burgers, hot dogs, or pulled pork BBQ are all great ideas. This also makes a delicious addition to a steak!
Tips for Making Blue Cheese Potato Salad
Add cooked, crumbled bacon for a meaty alternative. Add chopped hard-boiled eggs for an extra vegetarian protein.
You do not have to peel the potatoes for this recipe! Of course, you can if you prefer it that way.
Spice it up! Add your favorite hot sauce on top to really give this salad a kick alongside all that creamy, funky goodness!
You can skip the celery seed, but I really do recommend it. It’s a tiny little thing that adds so much flavor. If you dislike the texture of celery (like I do), this is your friend!
Making Ahead and Storing
Blue Cheese Potato Salad is best served chilled, so you will want to make this ahead of time. For the best results, make it one day ahead. This recipe stores in the fridge for up to 5 days in an airtight container. I do not suggest freezing this recipe.
Make sure to rate this recipe and drop a comment below! I hope you love it!
For more photos of this recipe and all the other homemaking projects I’m doing, including recipes, knitting patterns, and other fun stuff, find me on Instagram and Pinterest!
Blue Cheese Potato Salad
Ingredients
For the Salad
- 3 pounds red potatoes
- 0.5 cup sliced scallions
- 0.25 cup minced red onion
For the Dressing
- 1 cup mayonnaise
- 0.5 cup blue cheese crumbles
- 0.5 cup plain or Greek yogurt
- 1 tablespoon white or rice wine vinegar
- 1 teaspoon dried dill
- 0.5 teaspoon kosher salt
- 0.25 teaspoon celery seed
- black pepper to taste
Instructions
- Wash and dice the potatoes into bite-sized pieces. Add to a heavy pot cover with water. We suggest you do not salt the water (see post for more details).
- Bring potatoes to a boil, then allow to boil for 5-7 minutes. Potatoes should be fork tender.
- Once potatoes are easily piercable by a fork (fork tender), drain potatoes. Spread potatoes out on a baking sheet or cutting board so they can cool faster. Pat the potatoes with a towel to get away as much moisture as possible.
- While potatoes are cooking, mince the onion and thinly slice the scallions.
- In a medium bowl, add the mayonnaise, yogurt, and blue cheese. Smash the cheese into the mayonnaise and yogurt, incorporating the cheese into the mixture. Do this until you have a preferred consistency.
- Add the rest of the dressing ingredients and thoroughly whisk to combine.
- Once the potatoes are cooled to room temperature or below, add the potatoes, scallions, and onions to the bowl. Add any other optional ingredients you prefer. Mix well to combine.
- Serve immediately or store in an airtight container in the refrigerator for 2 hours or until chilled.
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