Blue Cheese Potatoes Recipe

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Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. "Try it with a beef entree," she suggests. "It's incredibly tasty yet quick to fix because you don't need to peel the potatoes."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 2 pounds red potatoes, cut into chunks
  • 1/4 cup heavy whipping cream, whipped
  • 1/4 cup crumbled blue cheese
  • 1 cup mayonnaise
  • 1/2 pound sliced bacon, cooked and crumbled

Nutritional Facts

1 serving (1/2 cup) equals 376 calories, 31 g fat (7 g saturated fat), 31 mg cholesterol, 368 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein.


  1. Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  2. Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm. Yield: 6-8 servings.
Originally published as Blue Cheese Potatoes in Quick Cooking March/April 2002, p9

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Reviewed Apr. 20, 2012

"The sauce was tasty and easy to prepare! The recipe suggested serving warm, however, when I added the whipped sauce to my cooked (and hot) potatoes, it lost it turned to liquid. I will make this again, but will cool my potatoes to slightly warmer than room temperature in order to preserve the creamy, whipped texture of the sauce. Thankfully, this was not prepared for company!"

Reviewed Sep. 2, 2010

"These are really good and they're quick to prepare. The only change I made was to add some sliced green onions on top of the bacon. I'll definitely make this again."

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