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Blue Cheese Potatoes

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


  • 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


  • 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.
  • 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.
Nutrition Facts
1/2 cup: 376 calories, 31g fat (7g saturated fat), 31mg cholesterol, 368mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 6g protein.

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Average Rating:
  • Cook38
    Oct 29, 2016

    Very good dish, but very rich so would not suggest eating more than the 1/2 cup serving! Good thing, since it has real, whole ingredients! I will def make again, but may experiment with just sour cream and bacon on the potatoes instead, thus cutting back on some of the fat content. Either way, it's a keeper!

  • ehlertn
    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!

  • hair1016
    May 13, 2011

    No comment left

  • Spinmom
    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.

  • langka02
    Jul 26, 2009

    No comment left

    Jul 2, 2009

    No comment left

  • Arleen
    Jan 16, 2007

    No comment left