Bacon Blue Cheese Potato Salad

Potato salad made with a mini potatoes in a dressing of sour cream, mayonnaise, red onion, parsley and corn. No need to peel the potatoes, so this is a quick and easy summer side. Topped with mountains of blue cheese and crispy bacon.

Bacon Blue Cheese Potato Salad
I turn 40 this weekend. I know, 40, crazy! As I was making this potato salad, I decided I don’t really love celery and I’m not putting it in this. I’m 40 and I don’t have to eat celery if I don’t want to.
But I like texture in everything I eat and I wanted a crunch. So I added bacon. Crispy, crunchy bacon. It isn’t the healthiest replacement for a veggie, but it does make a tasty potato salad.
After I added the bacon, it seemed lonely, so I added blue cheese because everyone knows they are the best of friends. Then it seemed too wintery, so I added corn. And it was amazing.
I used thin-skinned potatoes, so I didn’t have to peel them. Trader Joe’s has a 3 color medley right now and it makes beautiful potato salad – red skinned, yukon gold and blue potatoes. I tossed them in my instant pot to cook.
Mr. LAM packs his lunch everyday, which is super when you’re starting to blog. Sometimes the poor guy is eating some mess that didn’t work out. Not today. I’m super jealous he got the end of the potato salad.
I may make it again for the weekend.

Bacon Blue Cheese Potato Salad

Potato salad made with a mini potatoes in a dressing of sour cream, mayonnaise, red onion, parsley and corn. No need to peel the potatoes, so this is a quick and easy summer side. Topped with mountains of blue cheese and crispy bacon. 


  • 2 lb small thin skinned potatoes (I used the tri-color melody from Trader Joe's, but any small red potatoes or Yukon golds will work!)
  • 1/2 cup mayonnaise
  • 3/4 cup sour cream
  • 2 small red onions (chopped small)
  • 1 cup frozen corn (fresh if it's in season)
  • handful of chopped parsley
  • Handful of chopped basil
  • 2 tsp steak seasoning
  • 6 strips bacon
  • 1/2 cup crumbled blue cheese (I used gorgonzola)


  1. Cook the potatoes. Two options: a.) Cook whole in the instant pot on manual for 8 minutes. Allow to naturally vent for 8 minutes, then open the vent and drain the potatoes. cool. Cut into bite-sized pieces. b.) Chop the potatoes into bite-sized pieces. put in a pot and cover with cool water. Bring to a boil and boil until fork tender. Drain and cool. 

  2. While the potatoes cook, make the dressing. In a bowl large enough to hole the potato salad, mix the mayo, sour cream, onion, corn, parsley, basil, steak seasoning. Set aside.

  3. Cut the bacon into small pieces and cook until crispy in a skillet over medium heat. Drain on paper towels. Resist the need to sample the bacon. 

  4. Add 1/4 cup blue cheese and half the bacon into the dressing. Taste and add salt and pepper if necessary. 

  5. Fold the cooled potatoes into the dressing until the potatoes are coated. 

  6. Top with remaining cheese and bacon and serve. Be sure to serve yourself the scoop with the most bacon. 

87 thoughts on “Bacon Blue Cheese Potato Salad

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