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

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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

Source: Martha Stewart Living, June 2008

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • mfoodlvr
    4 SEP, 2014
    made martha's blue cheese bacon potato salad exactly as written. all in party love blue cheese, but in potato salad...it is not good. does not go well with other foods. tried it room temp., cold and warm. save blue cheese for hors d'oeuvres with fresh veggies. sorry martha, you failed me again:((
    Reply
  • JoyP
    31 AUG, 2010
    Has anyone tried this served cold? Or is meant to be warm? thanks, JP
    Reply
  • psofey
    23 FEB, 2010
    .....with this one, they always request it at get-togethers. Though how anyone could not love blue cheese is beyond me :) Yummm!
    Reply
  • psofey
    23 FEB, 2010
    Oh so good! This is my go-to potato salad ever since the first time I made it last summer. Wonderful, easy and delicious. Frankly, I find American potato salad with all it's boiling, cooling and chopping potatoes and eggs tedious; this version is less involved. And I think the flavors are so much better... bacon and blue cheese, how can you go wrong? I use several green onions instead of chives for a little more punch. I've converted several "I dont like blue cheese" friends to the dark side wit
    Reply
  • jellend
    3 JUL, 2008
    This was fantastic for the blue cheese lover! It was great paired with BBQ pork ribs for a nice picnic.
    Reply
  • ahughes
    8 JUN, 2008
    I found this salad quite disappointing. Overall I would say it came out quite overpowering in the bluecheese dept with little other flavor to balance with it. I tried adding some sour cream, which helped mellow the blue cheese and brought up the additional flavorings as well... but it really couldn't be helped and remained slightly bland and odd tasting.
    Reply
  • NtrDm2004
    24 MAY, 2008
    DELICIOUS! I made this as soon as I saw it in Martha Stewart Living. It is very rich, but amazing. I think I may use scallions next time instead of chives for a bolder onion flavor.
    Reply