Savory Blue Cheese Potato Salad with Crispy Bacon and Peppers
This indulgent Potato Salad combines tender chunks of perfectly cooked potatoes with a luscious and creamy blue cheese dressing that's both tangy and rich. The addition of crispy bacon and vibrant red peppers adds layers of flavor and texture, making this dish a delightful twist on the classic potato salad. Ideal for picnics, barbecues, or as a side dish for any gathering, this recipe is sure to impress your guests. For a touch of extra flavor, feel free to serve it on a bed of fresh spinach, enhancing its refreshing appeal.
N/A
Servings
125
Calories
11
Ingredients
Ingredients
Potatoes
1 1/2 lbs (washed and cut into bite-sized chunks)
Lemon Juice
4 tablespoons (divided) (freshly squeezed)
Bacon
3 slices (cooked until crispy and crumbled)
Red Pepper
1 (cut into 1/2-inch pieces)
Green Onions
2 (thinly sliced and 2 finely chopped)
Mayonnaise
1/3 cup
Sour Cream
1/4 cup
Hot Pepper Sauce
2 dashes
Crumbled Blue Cheese
1/2-3/4 cup (preferably Danish)
Salt
to taste
Pepper
to taste
Instructions
1
Begin by washing the potatoes thoroughly. If preferred, peel them and cut into bite-sized chunks.
2
Place the potatoes in a large saucepan filled with salted water. Bring to a boil over high heat, then reduce to a simmer. Cover partially and cook for 8 to 10 minutes, or until the potatoes are just tender but not mushy.
3
Once cooked, drain the potatoes well and transfer them to a bowl. While they are still warm, drizzle with 2 tablespoons of lemon juice and gently toss to combine. Set aside to cool.
4
In a skillet over medium heat, cook the bacon until it’s crispy and golden brown. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat, then crumble into pieces.
5
Prepare the creamy blue cheese dressing by whisking together mayonnaise, sour cream, lemon juice, and hot pepper sauce in a medium bowl until smooth.
6
Fold in ½ cup of the crumbled blue cheese along with the finely chopped green onions. Taste the dressing and add more blue cheese, salt, and pepper according to your preference.
7
Once the potatoes are cooled, gently combine them with the dressing until well coated. Stir in the crumbled bacon, diced red pepper, and additional sliced green onions.
8
Serve immediately or refrigerate for up to 2 hours before serving for the flavors to meld.
Nutrition Information
8g
Fat
10g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Blue Cheese Potato Salad with Crispy Bacon and Peppers?
It is an indulgent twist on classic potato salad featuring tender potatoes, a creamy blue cheese dressing, crispy bacon, and vibrant red peppers.
What are the main ingredients in this recipe?
The main ingredients include 1 1/2 lbs of potatoes, bacon, red pepper, green onions, mayonnaise, sour cream, lemon juice, and crumbled blue cheese.
How many calories are in a serving of this potato salad?
Each serving contains approximately 125 calories.
How long should I boil the potatoes?
The potatoes should be boiled for 8 to 10 minutes until they are just tender but not mushy.
Why is lemon juice added to the warm potatoes?
Drizzling lemon juice on the potatoes while they are still warm allows them to better absorb the tangy flavor.
What kind of blue cheese is best for this salad?
Danish blue cheese is the preferred variety for this specific recipe.
How much fat is in this recipe?
This recipe contains 8g of fat per serving.
What is the protein content of this dish?
There are 2.5g of protein per serving.
How many carbohydrates does this potato salad have?
Each serving contains 10g of carbohydrates.
Should I peel the potatoes before cooking?
Peeling is optional; you can choose to peel them or leave the skins on based on your preference.
How do I prepare the bacon for this recipe?
Cook the bacon in a skillet until crispy and golden brown, then drain it on paper towels and crumble it into pieces.
What components make up the creamy dressing?
The dressing is made by whisking together mayonnaise, sour cream, lemon juice, hot pepper sauce, and crumbled blue cheese.
How much blue cheese should I use?
You can use between 1/2 to 3/4 cup of crumbled blue cheese depending on your taste preference.
Can I serve this dish immediately?
Yes, it can be served immediately or refrigerated for up to 2 hours to let the flavors meld.
Is this recipe suitable for outdoor events?
Yes, it is ideal for picnics, barbecues, and other social gatherings.
What size should I cut the red peppers?
The red pepper should be cut into 1/2-inch pieces.
How many green onions are needed?
The recipe calls for 2 green onions, which should be both finely chopped and sliced.
What is the purpose of the hot pepper sauce?
Two dashes of hot pepper sauce are used to add a subtle hint of spice and depth to the dressing.
How much mayonnaise is used in the dressing?
The dressing requires 1/3 cup of mayonnaise.
How much sour cream is required?
The recipe uses 1/4 cup of sour cream.
What is a good serving suggestion for extra flavor?
Serving the potato salad on a bed of fresh spinach can enhance its refreshing appeal.
How many slices of bacon are needed?
The recipe uses 3 slices of bacon.
Can I adjust the salt and pepper levels?
Yes, you should add salt and pepper to taste according to your own preference.
What is the total amount of lemon juice used?
The recipe uses a total of 4 tablespoons of freshly squeezed lemon juice, divided between the potatoes and the dressing.
How do I prepare the potatoes for boiling?
Wash the potatoes thoroughly and cut them into bite-sized chunks before placing them in salted water.
Is this a high-flavor potato salad?
Yes, it is categorized as a high-flavor variation due to the combination of tangy cheese, salty bacon, and fresh peppers.
What categories of food does this fall under?
This dish is categorized as a side dish, comfort food, and a potato salad variation.
Can I make this recipe in advance?
Yes, you can refrigerate it for up to 2 hours before serving.
Does the recipe include fiber or sugar data?
The nutritional data for fiber and sugar is not specified in this recipe.
How should the green onions be prepared?
Some should be finely chopped to go into the dressing, while others should be thinly sliced to be stirred into the final salad.