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.


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