Blue Cheese Potato Salad

Blue Cheese Potato Salad is great with grilled, barbecued, or smoked meats. Its big, bold tastes easily stand up against and even complement almost any rich, strongly flavored main dish.

I know, I know. Blue cheese is a bit controversial, people seem to either love it or hate it. I’m in the blue cheese lovers’ camp. I love it on salads, in burgers, with Buffalo wings, just about any way it’s served. For a really funny post from a blue cheese hater, read this article. Needless to say, I don’t agree but that’s the thing about food and cooking. You, dear reader, get to choose what you eat!

So years and years ago I ran across this recipe, and I’ve made it dozens of times since. Like most things, I’ve tweaked and adapted it to better suit my tastes. It’s a refreshing change from plain ol’ potato salad. I especially enjoy it when we fire up the smoker for baby back pork ribs or other meats.

What’s Different about Blue Cheese Potato Salad?

In a word, lots! While there’s just a little bit of mayo in it, the dressing is mostly sour cream-based. It’s lighter and less cloying than dressings based solely on mayonnaise or Miracle Whip. Paprika, salt, celery salt, and pepper round it out. The paprika in particular serves two purposes to me. It provides a little bit of a savory note to complement the blue cheese, and it also tints the dressing a pale pink to alert people that this is not a standard potato salad!

Here’s how to make it: Start by adding the whole, uncut potatoes to a large pot. (I use a Dutch oven.) Add water to just barely cover them, then add a good tablespoon or so of salt. Bring it to a boil over medium-high heat, then reduce heat to hold a simmer for about 20 minutes. Start checking the smaller potatoes for doneness at this point by piercing them with a skewer or fork.

As the potatoes become tender, remove them and set aside on a countertop or cutting board to cool completely. Keep checking the other potatoes for doneness every few minutes, removing them as they become tender. I didn’t photograph this step because, well, it would be about as exciting as watching paint dry or grass grow!

Once you have started the potatoes, place the eggs in a small saucepan, cover with cold water and bring to a boil over medium heat. When they’re at the boil, reduce heat to a gentle simmer and set a timer for about 15 minutes. Immediately drain them and fill the pan with cold water. Drain and fill again and set aside.

Making the Dressing

While the potatoes and eggs are cooking, make the dressing. In a large bowl, add the sour cream, mayonnaise, white vinegar, salt, paprika, celery salt, and black pepper. Whisk or stir well to combine.

Then add the blue cheese, stir to combine, and set aside. By now the eggs should have cooled enough to handle. Peel them and place them back into the pot of cold water. When the potatoes have cooled enough to handle, peel them (if desired), being sure to cut out the stem end. (This will be a darker, kind of corky indentation where the potato was attached to the plant when it was growing.) Cut the potatoes into bite-sized chunks, and dice the celery fairly fine. Add them to the dressing and stir to combine.

Now chunk the peeled eggs directly into the bowl and stir gently to combine. Blue cheese potato salad will keep in the fridge for several days, though it may become a bit watery if you store it much beyond three days. If this happens, just stir it in before serving. Enjoy!

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