PARTNER POST – Get inspired with creatively crafted Castello Blue Cheese as we celebrate a Summer of Blue with #BluesdayTuesday.
Ready to join your barbecue spread, this bright potato salad with lemon juice, blue cheese, scallions, and mouth-watering bacon is a backyard winner.
By Aaron Hutcherson
Summer is here! For me, summer equals barbecues and cookouts with friends and family. Any good barbecue spread deserves a delicious potato salad recipe. Potato salad can be a very divisive dish—in my family at least—and many claim that their recipe is the best. 
As can be expected, this potato salad recipe is far from traditional. First, I decided to use sour cream instead of mayonnaise. Lemon zest and juice give some brightness to balance out the delicious funk of the blue cheese. Sliced scallions add a bit of freshness. And last, but not least, bacon because…well…bacon makes everything better. Bring this bacon blue cheese potato salad recipe to your next barbecue and it is sure to impress.
Castello Summer of Blue — Blue Cheese Potato Salad with Bacon
- Yield: 4 to 6 servings 1x
Description
Ready to join your barbecue spread, this bright potato salad with lemon juice, blue cheese, scallions, and mouth-watering bacon is a backyard winner.
Ingredients
- 6 slices bacon, cut into strips
- One 28-ounce bag baby potatoes, halved or quartered depending on the size
- Salt and pepper
- One 4.4-ounce package Traditional Danish Blue Cheese, crumbled
- 1/2 cup sour cream
- Zest and juice of 1 lemon
- 4 scallions, sliced
Instructions
- Add the bacon to a large skillet over medium heat and cook until the fat is rendered and the bacon is crisp. Use a slotted spoon to transfer the bacon to a plate layered with paper towels, leaving the bacon fat in the pan.
- Add the cut potatoes to the pan and sprinkle with salt and pepper. Cook the potatoes in the bacon fat until tender and brown. To speed up the cooking process, you can cover the potatoes until tender, and uncover to get them to crisp up.
- Transfer the potatoes to a bowl lined with paper towels and let cool slightly. Remove the paper towels.
- Add the sour cream, lemon zest and juice, and three-quarters of each of the bacon and scallions. Mix and add more salt and pepper, to taste. Sprinkle with the remaining bacon and scallions to garnish.
- Category: Side
Frequently Asked Questions
Can I substitute the blue cheese with another type of cheese?
While blue cheese is integral to the flavor profile of this salad, you could try a stronger-flavored cheese like gorgonzola or a milder cheese like feta if you prefer.
What type of potatoes work best for this salad?
Waxy potatoes like Yukon gold or red potatoes are ideal because they hold their shape well when cooked, making for a better texture in the salad.
How can I make the bacon crispy for the salad?
Cook the bacon in a skillet over medium heat until it’s crispy, or bake it in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through for even crispiness.
Great recipe. Top marks, we really enjoyed this. Thanks for sharing.
Simon