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Potato salad with sliced scallions on a white plate with red potatoes and a white knitted towel around the plate

Blue Cheese Potato Salad

Prep Time 10 mins
Cook Time 30 mins
Course Salad, Side Dish
Cuisine American Southern
Servings 8


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


  • 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.