Carolina Kitchen: Bacon and bleu cheese potato salad

Photo: WLOS staff

By Bruce's Fabulous Foods Chef Bruce Brown


  • 3 LB. redskin potatoes, 3/4" cubed
  • Salted water
  • 1 LB. bacon, crispy and drained, diced
  • 1 Cup red onion, slivered
  • 8 oz. crumbled bleu cheese, divided
  • 1 1/2 Cups mayo
  • 1/4 Cup white balsamic vinegar (or sub apple cider vinegar)
  • 1 TBS sugar
  • 1 tsp each: black pepper, salt
  • 3 TBS brown mustard


  • In a stock pot, cover the diced redskin potatoes with salted water. Bring to boil over medium high heat, reduce heat to medium low and simmer for twelve minutes.
  • Drain the potatoes, rinsing with cold water for ten seconds to stop the cooking. Set aside in a large mixing bowl.
  • In a small mixing bowl, whisk together the mayo, vinegar, sugar, salt, black pepper and brown mustard. Add 4 oz. of the crumbled bleu cheese and mix thoroughly. Set aside.
  • To the cooled potatoes, add the bacon, red onion and remaining crumbles of bleu cheese. Lightly toss together.
  • Dress the potatoes with the mayo mixture, folding all ingredients together.
  • Refrigerate and serve at a barbecue with pulled pork sandwiches.