BLUE CHEESE POTATO SALAD
This is a delicious zesty potato salad.
Provided by TOSWEETFORU
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g
POTATO AND BLUE CHEESE SALAD
Categories Salad Potato Side Fourth of July Picnic Blue Cheese Bacon Summer Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
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.
BLUE CHEESE POTATO SALAD
This is a potato salad you should not pass up! I made this quite a few time recently, it has quickly become a favorite in my house. There is cooling time and about 5 hours chilling time total for this salad, so plan ahead, or even better prepare a day in advance and chill the salad overnight! Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Potato
Time 6h
Yield 8-10 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 536.5, Fat 24.5, SaturatedFat 9.2, Cholesterol 36, Sodium 551.1, Carbohydrate 66.8, Fiber 6.4, Sugar 6.6, Protein 11.4
BLUE CHEESE POTATO SALAD
Make and share this Blue Cheese Potato Salad recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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).
BLUE CHEESE POTATO SALAD
Categories Salad Cheese Mustard Potato Mayonnaise Blue Cheese Summer Chill Sour Cream Bon Appétit
Yield Serves 12
Number Of Ingredients 10
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.)
BACON BLUE CHEESE POTATO SALAD
I'm not crazy about potato salad, but this one is definitely the exception. It's creamy and the flavor is wonderful. I got the recipe from my friend Devon, who got it from somebody else. Don't be put off by the blue cheese - the flavor is not overwhelming at all. I didn't know it had blue cheese until I asked for the recipe.
Provided by jaynine
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
BLUE CHEESE POTATO SALAD
Try my tasty blue cheese spin on classic potato salad. You can easily double the recipe for large picnics or potlucks. -Jennifer Lewis, Britton, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-10 minutes or just until tender. Drain; transfer to a large bowl., Add vinegar, pepper sauce, salt and pepper to hot potatoes; let stand 30 minutes at room temperature, stirring gently halfway through standing. Add eggs, onion, celery, pickles and green onions. In a small bowl, mix remaining ingredients; add to potato mixture. Toss gently to coat. Serve immediately or refrigerate until cold.
Nutrition Facts :
POTATO SALAD WITH BLUE CHEESE AND WALNUTS
The crunchy walnuts and zesty blue cheese add a great twist on the conventional potato salad. I have not included the time for chilling in the prep time.
Provided by eatrealfood
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes in slightly salted water until fork tender, drain, rinse in cold water and cut into wedges.
- In a large bowl, combine cooked potatoes with green onions, walnuts, blue cheese and parsley.
- In a separate bowl, stir together all of the remaining ingredients.
- Pour over the potato mixture and toss to coat well.
- Cover and refrigerate at least 2 hours for flavors to marry.
Nutrition Facts : Calories 296.1, Fat 14.7, SaturatedFat 5.6, Cholesterol 17.9, Sodium 305.3, Carbohydrate 35.4, Fiber 4.2, Sugar 4.5, Protein 7.6
BLUE CHEESE POTATO SALAD
I can imagine this served with a char-grilled steak topped with garlic butter. This was cut out of a 1990 Bon Appetit. Well better late than never, I have Sundays dinner menu to drool over!
Provided by Lorac
Categories Cheese
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 273.9, Fat 10.5, SaturatedFat 6.4, Cholesterol 26.7, Sodium 342.1, Carbohydrate 35.6, Fiber 4.7, Sugar 3, Protein 8.7
BLUE CHEESE AND BACON POTATO SALAD
This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.
Provided by Krissy
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 16.3 g, Cholesterol 22.5 mg, Fat 20.9 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 6.2 g, Sodium 476.4 mg, Sugar 1.7 g
WARM NEW POTATO SALAD WITH BACON & BLUE CHEESE
This French-style main meal salad with roasted new potatoes makes a fabulous lunch
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 289 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Protein 11 grams protein, Sodium 1.65 milligram of sodium
BLUE CHEESE AND BACON POTATO SALAD
Take Blue Cheese and Bacon Potato Salad to your next picnic. With double the blue cheese flavor, Blue Cheese and Bacon Potato Salad will be a picnic hit!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
BLUE CHEESE POTATOES
Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. "Try it with a beef entree," she suggests. "It's incredibly tasty yet quick to fix because you don't need to peel the potatoes."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 376 calories, Fat 31g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 368mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
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4.2/5 (13)Servings 8
- 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. DO AHEAD 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.
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