For the 4th: Blue Cheese & Bacon Potato Salad

by Lauren


Welp, I’ve done it again. But I swear I wore sun screen this time!

I look like half of a lobster…just my right side. While I gleefully enjoyed this potato salad on the beach with my family and Chris, I failed to realize that my skin was turning a shade short of a ripe tomato.

Looks like I’ll be keeping myself covered on the 4th of July…possibly a mumu?


Rex enjoyed the sunshine this weekend too. That lucky dog can swim for hours, without sunscreen and without getting burned.

Oh, and he has the nerve to bark ferociously if you fail to throw his ball to the other end of the pool for him. After all, what’s the point of paddling in circles if you aren’t chasing a tiny green ball?

If us mere mortals humans could swim for as long and as intensely as this dog, we could eat Blue Cheese & Bacon Potato Salad for days.


That red drizzle on top of the potato salad, it’s buffalo wing sauce. It’s great.

Chris and Chrissy literally put hot sauce on everything so in the spirit of spice I drizzled some hot wing sauce over the top.

What goes better with wings than blue cheese sauce? Oh, that’s right, nothing!

So go right ahead and put wing sauce on your blue cheese potato salad because as we all know, it’s a flawless pairing.


You also might be wondering how a purple thing got into my potato salad. Well, I used assorted fingerling potatoes from Costco.

It is The 4th of July and this holiday is full of colors so use your yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian fingerling potatoes.

They look real pretty and your potluck friends will curiously take a bite then be pleasantly surprised with the result.

If you were thinking about going all vegetarian on me, don’t you even think about doing it with this recipe. Bacon bits are required for Blue Cheese & Bacon Potato Salad.


Blue Cheese & Bacon Potato Salad


1 1/2 pounds fingerling potatoes

2 cups Greek yogurt

1 cup crumbled blue cheese

1/2 cup crumbled bacon

3/4 cup celery, diced

1/3 cup red onion, finely diced

1/2 cup green onion, sliced

Frank’s Red Hot Buffalo Wing Sauce, drizzled to taste

1/2 teaspoon pepper

salt, to taste


Boil potatoes for 20 minutes, until they can be pierced with a fork then drain. Cut each potato into quarters and put into a large bowl.

Add yogurt, onion, celery, blue cheese, bacon, salt and pepper. Toss with a large spoon to combine. Drizzle each serving with buffalo wing sauce.



From the Little Yellow Kitchen,


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3 Comments to “For the 4th: Blue Cheese & Bacon Potato Salad”

  1. Wow! This looks really yummy. I’m going to save the recipe and use for my next BBQ! Thanks & Happy 4th of July (a little early)!

  2. Oh yum! Love that you used Greek yogurt for the dressing and, help me….blue cheese and bacon. What a fantastic flavor combo.

  3. Lauren

    Thanks Valerie! It was darn tasty :)