Barbecue, Bacon, and Blue Cheese Potato Salad
Barbecue, Bacon, and Blue Cheese Potato Salad is a tasty and easy potato salad side to make during the summertime!
Jazz up your usual potato salad by loading it up with barbecue, bacon, and blue cheese! This flavor-packed comfort dish will be a sure hit at your next summer BBQ party or 4th of July picnic table. It is also a great dish to bring to potlucks and family gatherings.
Potato salads are the ultimate side dish that is easy to make and brings comfort with every bite! I always take advantage of the potato season to devise different ways to turn these tubers into yummy dishes. I have quite a list, but my favorite ones to make during summertime are my Roasted Potato Salad with Shishito Peppers, Moroccan Potato Salad, and, of course, this Barbecue, Bacon, and Blue Cheese Potato Salad!
Not Your Ordinary Potato Salad
I have always been a huge fan of the barbecue, bacon, and blue cheese combo! I love them in burgers, hot dogs, nachos, and tacos. They just click together, and the flavors are spot-on! I thought, why not try this combo out in a tater salad? I high-fived myself and immediately got to work. This recipe is super easy! The most work you have to do is boil the potatoes and wait till they are perfectly tender. You can make the BBQ-infused mayonnaise sauce in a minute and get this Triple B Potato Salad assembled in no time!
The result- tender red potatoes coated in a creamy, smoky-sweet sauce and topped with savory bacon slices, crispy celery and onion bits, flavorful herbs, and tangy blue cheese crumbles. If that does not entice you to make this recipe, I don’t know what else will!
Made using your usual potato salad ingredients with just a few more added to give it that pizzazz! Here’s the list of ingredients you will need and possible alternatives.
- Red potatoes- I used 7 large-sized ones for this recipe. If you only have them in medium, just add 2 more to get the right balance of ratio. Yes, I am a potato salad snob! But ratio is crucial, right? You can also use Yukon Gold or a bunch of fingerling potatoes. These waxy types are best for boiling as they will not absorb much water.
- Bacon- Cooked and diced. You can use any type like classic, smoked, or even honey-cured if you prefer your salad to have that sweet element.
- Mayonnaise- Make sure you have the right amount because no one wants to dive into a mayo salad! That is just wrong.
- Barbecue sauce- This will give the salad a sweet, smoky, and savory flavor. You can use any type you like for this recipe.
- Blue cheese crumbles- add a lot of exciting flavor to the dish! I love blue cheese, but I know some are not so keen. However, I urge you to give this recipe a try. It might just be the dish to turn you into a blue cheese lover.
- Yellow mustard- adds a rich tanginess that nicely rounds up the salad dressing!
- Vegetables – I used celery and red onion for that classic freshness and crunch! Feel free to add other veggies like lettuce, carrots, green onions, cucumber, bell peppers, and more.
- Herbs- Parsley and tarragon provide a nice mix of earthy, peppery, and fresh flavors. You can try using other herbs like thyme, chives, and basil.
- Salt and pepper- to taste
How to Make Barbecue, Bacon, and Blue Cheese Potato Salad
- Wash the potatoes thoroughly as you will keep the skin on.
- Cook the bacon strips until they are crisp and dice.
- Boil the Potatoes. Fill a large pot with water and add the whole potatoes. Bring to a boil for about 35 minutes or until they are fork-tender. Drain and let them cool before slicing them into quarters.
- Make the Salad Dressing. In a large bowl, add the mayonnaise, barbecue sauce, yellow mustard, salt, and pepper and mix thoroughly.
- Assemble. Add the potato quarters, celery, red onion, parsley, tarragon, and bacon into the bowl and toss gently until they are coated with the dressing evenly. Sprinkle blue cheese on top and serve immediately.
Tips and Notes
- Use cold running water to boil the potatoes and add them to the pot right away. You should not add potatoes to boiling water because this will cause uneven cooking.
- Do not overcook the potatoes, or you will have a mushy mess. Check on them regularly by poking them with a fork. As soon as you can pierce one easily, they should be removed from heat and allowed to cool.
- Let the potatoes cool down before adding the dressing. Since we are using a mayo-based sauce, adding it while the potatoes are hot will melt it and make the salad greasy.
Frequently Asked Questions
- Why are my potatoes falling apart? It can be because you used a starchy type or over-cooked them. Always use waxy potatoes when making your potato salad.
- Can I peel my potatoes? Yes, you can, but only if you prefer to. However, most of the nutrients of potatoes are found on their skin, so I encourage you to keep them. It also means less work for you!
- Should I cut my potatoes before boiling them? This can certainly help in cooking them faster. However, this also means that they will absorb more water. This will affect their texture and make your salad soggy.
- Can I use Dijon Mustard? Sure you can. But be wary about the amount you use. Dijon is spicier than yellow mustard but is less tangy because it contains less vinegar.
- I don’t like blue cheese; what else can I use? You can sub it with feta or goat cheese instead.
Storing Barbecue, Bacon, and Blue Cheese Potato Salad
Since this is a mayo-based dish, do not leave it in the open for more than two hours. When storing, place the salad in a lidded container and refrigerate it for up to five days. I actually love the flavors more after a day or two!
Barbecue, Bacon, and Blue Cheese Potato Salad
- 7 large Red potatoes, washed (roughly 1.5 lbs)
- 6 slices Bacon, chopped
- 1/3 cup Mayonnaise
- 2 tbsp Yellow Mustard
- 2 tbsp Barbecue Sauce
- 2 ribs Celery, chopped
- 1/4 cup Red onion, chopped
- 1 tbsp Fresh parsley, chopped
- 1 tbsp Fresh tarragon, chopped
- 1/2 cup Crumbled blue cheese, for garnish
- Kosher salt and pepper to taste
- Fill a large pot with water and add the whole potatoes. Bring to a boil for about 35 minutes or until they are fork-tender. Drain and let them cool before slicing them into quarters.
- Cook the bacon strips in non-stick skillet over medium-high heat until they are crisp and dice. Set aside on plate lined with a paper towel.
- In a large bowl, add the mayonnaise, barbecue sauce, yellow mustard, salt, and pepper and mix thoroughly.
- Add the potato quarters, celery, red onion, parsley, tarragon, and bacon into the bowl and toss gently until they are coated with the dressing evenly. Sprinkle blue cheese on top and serve immediately.