Blue Cheese Potato Salad Recipes

Steps:

• 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.

Steps:

• Boil potatoes until tender.
• Cook bacon until crisp, and cut into one inch pieces.
• In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
• Fold in green onions, cheese, potatoes and bacon.
• Can be served immediately or refrigerate until ready to serve.

Steps:

• Boil or steam potatoes until tender, peel and cut into 1 inch cubes.
• In a large bowl toss the still warm potatoes with wine, salt and pepper.
• Combine remaining ingredients and mix with potatoes.

Steps:

• Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
• Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
• Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

Steps:

• Boil or steam potatoes until tender; drain; cool slightly.
• Peel and cut into 1 inch pieces.
• Transfer to large bowl.
• Add wine, season and toss to coat.
• Cool.
• Combine all remaining ingredients, adjust seasoning; mix with potatoes.
• (can be prepared 1 day ahead, chilled. Let stand 30 minutes before serving).

Steps:

• Cook the potatoes in a large pot of boiling salted water until fork-tender; drain and cool to room temperature or cover and chill until ready to dice.
• When potatoes are cool, dice into about 1-inch pieces and transfer to a large bowl; carefully toss with white wine, salt and, pepper, then add in chopped green onions and chopped celery, toss again, cover and chill for 1 hour (or more).
• In a bowl combine mayo, sour cream, garlic powder, Dijon mustard, cider vinegar and blue cheese, then add to the potato mixture; toss to coat, cover and chill for a minimum of 4 hours (overnight is better!).
• If possible remove the potato salad from the fridge 30 minutes before serving.
• Delicious!

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.
• Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.
• Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.

Steps:

• Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.
• Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Steps:

• Fill a large bowl with iced water. Line a baking sheet with a dish towel.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
• Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
• Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
• Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.

Steps:

• Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.
• Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.
• Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
• For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.
• Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.
• Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.

Steps:

• Combine potatoes, celery, tomatoes and onions in large bowl.
• Mix dressing, barbecue sauce and cheese until blended. Add to potato mixture; mix lightly.
• Top with bacon.

Steps:

• Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
• Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.