Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives

Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.

  • Servings: 6
Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives

Source: Martha Stewart Living, June 2008


  • 1 1/2 pounds Red Bliss potatoes
  • 3 tablespoons coarse salt
  • 1 1/2 ounces Danish blue cheese, plus more for garnish
  • 1/2 cup buttermilk
  • 1 teaspoon red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
  • 8 bacon strips, cooked until crisp and crumbled


  1. Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.

  2. Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.

  3. Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.

Cook's Notes

To ensure maximum flavor, toss potatoes with dressing while they're still warm.


Be the first to comment!

Related Topics