This potato salad has a great citrus flavor.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 4 slices bacon
- 2 pounds red new potatoes
- ½ cup olive oil
- 3 tablespoons white vinegar
- 1 bunch green onions, chopped
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 ½ ounces blue cheese, crumbled
Instructions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
- In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 552 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
We loved it! I cooked the potatoes for 8 minutes in the insta pot, added the rest of the ingredients and it was ready in a snap. We will make this again for sure.
I boiled the potatoes in very salty water and added a little extra blue cheese, then I left out the 1/2 tsp. of salt. The taste was great that way. Adding the 1/2 tsp. salt would have made it far too salty. Otherwise I would have given this recipe 5 stars.
My go-to side for summertime barbecues. I do not like potato salad in general (I’m not a huge mayonnaise fan), but I adore this one. So simple, so quick, so delicious! My in-laws rave about this recipe and consistently request that I make it.
Loved this recipe. I made exactly as directed. The next time I will adddiced tomatoes and maybe some crumbled bacon.
I thought this meal wasn’t too bad and different that the deli potato salads you get at the store. I did had to cut the quartered potatoes into bite-sized pieces. I’ve used only one green onion stalk instead of a cup and 8 red new potatoes instead of a pound. I might make it again, though I do have leftovers chilled for another night.
Excellent! Toss potatoes with oil and vinegar when potatoes are still warm and then let cool. Add cheese and bacon once it’s cool.
Following some suggestions, I roasted the potatoes. My own addition was that I also used cauliflower that was roasted. No olive oil, rather I used some really good blue cheese dressing and some fat free Greek yogurt. It’s so good that I’m having a hard time leaving it alone while it’s chilling in the fridge.
My family loves this. I usually add more bacon and more blue cheese.
Absolutely loved this dish! I followed the recipe exactly for a quick weeknight meal of grilled chicken, Mexican street corn & this potato salad. All of us loved it, and my brother-in-law asked for the recipe. I’m making it again tomorrow for a cookout. It will definitely stay in my Favorites
Absolutely love this potato salad!! Great for my family who is not a fan of mayonnaise based potato salads. I added a little more onions, blue cheese, bacon and dressing. We all loved it!!
I really don’t understand the rave reviews. There is so much pepper in this recipe that it absolutely overpowers everything else. My family couldn’t eat it and we enjoy spicy food! It’s just too much black pepper!!! I tried two recipes from the June/July magazine and they were both under par. My confidence in the ratings system is shaken.
Oh hey – this was just delicious! Yes, it had a bit too much oil. I usually read reviews and should have caught that. Actually I had a sneaking suspicion there would be too much when I poured it in the bowl, but decided to go for it this time. I used Gorgonzola cheese instead of Blue – personal preference and added a bit more salt after tasting. We enjoyed it warm, but I’m sure it will be good after a rest in the fridge as well. This is just a super potato salad. Thanks for sharing!
Saw this recipe in the latest Allrecipes magazine. So simple and it has a great flavor. Perfect with bbq chicken. Next time I’ll reduce the oil to about half, same amount of vinegar and as mentioned in another review add some ground mustard.
Simply delicious recipe that is easy to make and is a nice change up from your typical Potato Salads. I definitely recommend making it ahead of time a refrigerating to give time for the great flavors to meld. I did reserve some bacon bits, Green Onion and Blue Cheese which I sprinkled over the top just before serving to freshen it up. Thanks for the great recipe!
Excellent! Followed the directions exactly. Everyone loved it
Holy cow! This is so good! This is now the only potato salad I make. I love to add some stone ground mustard for an extra little kick–a tablespoon or so, depending on how much I make. Make sure to not overcook the potatoes.
Tasted great! We left out the bacon because we are a pork free family, but it didn’t need it. We will make it again.
Wow this was really good and easy to make. I used turkey bacon but otherwise went according to recipe
Made for graduation party, it was excellent.
Delish! This is a tasty gourmet potato salad. I followed this recipe in its entirety and it’s delicious. We had locally made blue cheese in our CSA box this week and this recipe showcased it perfectly.
My husband was reading a book in which a character mentioned eating bleu cheese potato salad. I thought he was crazy when he asked me to make it. But if course I found a recipe on Allrecipes! It was amazing & a huge hit whenever we take it to gatherings. It’s a great change of pace from regular potato salad. The only change we made was to add 1/2 cup bleu cheese dressing only because we wanted it a little creamy. Perfect as is, too!