Bacon Blue Cheese Potato Salad

This recipe is my favorite variant of potato salad. It is not remotely your typical mayo heavy potato salad recipe. In fact, there is no mayo at all. It is full of flavor from the arugula, parsley, scallions, bacon, blue cheese and sherry vinegar. It goes great with any dish you’d make traditional potato salad with.

The potatoes are not only boiled, they are also roasted with sliced red onion to get some nice browned and crispy edges. I like to use skin on mini red potatoes, just make sure to scrub them well and after boiling, cut off any blemished areas. The potatoes/onions are sprinkled with salt and sherry vinegar when just out of the oven so the potatoes absorb the delicious sherry vinegar flavor.

The mix of bacon, blue cheese, scallions and parsley is a great compliment to the creamy potatoes and the acidity of the vinegar. You can serve without the arugula (or watercress) mixed in, but I like the little bit of fresh greens to offset the richness of the salad.

Bacon Blue Cheese Potato Salad

Delicious roasted potatoes, blue cheese, bacon, scallions, parsley, and sherry vinegar
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Servings 6 servings


  • 3 lbs small red potatoes scrubbed clean
  • olive oil
  • salt and pepper
  • 1/2 lb bacon cooked and crumbled
  • 1 large red onion quartered and thinly sliced
  • 1/4 cup sherry vinegar give or take (to taste)
  • 1/4 cup chopped parsley
  • 1/2 cup chopped scallions
  • 1/2 cup blue cheese crumbles to taste
  • arugula or watercress


  • Scrub the potatoes clean and place in a large pot and cover with water. Add 2 tbsp of white vinegar and 2 tbsp kosher salt. Bring to a boil and cook until they are nearing tender when pricked with a fork but not falling apart.
  • Drain and cool slightly. Cut into halves or quarters depending on the size of the potatoes. Remove any blemished areas.
  • Heat oven to 425 and line a baking sheet with foil. Place the sliced onions and potatoes on the baking sheet and toss with a few tbsp of olive oil and some salt.
  • Place in the oven and bake for 30-45 minutes until the onions and potatoes have good color on them. Don't stir them much so they stay in whole pieces. When they are done roasting, sprinkle some sherry vinegar all over them. Cool on the sheet for 10 minutes.
  • In a large bowl, layer the potatoes and onions with the scallions, arugula, bacon, parsley, and blue cheese along with some salt and pepper and sherry vinegar to taste (taste as you go). Gently toss the salad to combine everything and give it a final taste.
Keyword Side Dish

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