Summer is over and fall is upon us: the season of pumpkin spiced everything! The barbeque has been, unfortunately, covered up…but we can reminisce on the good use we got out of her this past summer.

Remember those blue cheese stuffed burgers? Oh heavens. And the perfect side for those burgers is this ever-so-creamy blue cheese potato salad.

It has bacon in it.

That is all you need to know to realize that it is simply perfect. Because bacon is all that matters, right?

And honestly, I’m not generally a big fan of potato salad. It’s usually the last thing I put on my plate, but this potato salad…this is the exception. It’s light, includes the ever-desired bacon, and has blue cheese as the kicker. The combination of bacon and blue cheese should be a crime, plain and simple.

It’s just the best thing ever!



Blue Cheese Potato Salad


  • 4 slices bacon
  • 2 pounds red new potatoes
  • 1/2 cup olive oil
  • 3 tablespoons white vinegar
  • 1 bunch green onions, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 1/2 ounces blue cheese, crumbled


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 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.
  3. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.