Crispy Bacon Blue Cheese Roasted Potato Salad
This Crispy Bacon Blue Cheese Roasted Potato Salad is the kind of salad that feels a little fancy but still easy and comforting. I love how the warm roasted baby potatoes soak up the tangy Dijon dressing, while the crispy bacon, creamy blue cheese, peppery arugula, red onion, and fresh dill make every bite bold and fresh. It’s hearty enough for lunch, but also makes a really good side dish for steak, grilled chicken, or a simple summer dinner.
Short Description of the Recipe
This Crispy Bacon Blue Cheese Roasted Potato Salad is a hearty, flavour-packed salad made with golden roasted baby potatoes, crispy bacon, creamy blue cheese, peppery arugula, red onion, and fresh dill. The potatoes come out warm and a little crisp around the edges, then they get tossed with a tangy Dijon vinaigrette that soaks in beautifully. It is fresh, salty, creamy, and satisfying all in one bowl.
Why It’s Good
This roasted potato salad with bacon and blue cheese works because every bite has contrast. The warm potatoes are soft inside with those little browned edges, the bacon adds crunch and smoky flavour, and the blue cheese melts slightly into the warm potatoes. So good.
The arugula keeps it from feeling too heavy, and the red onion gives it that sharp bite that potato salads need. Fresh dill makes the whole salad taste brighter. It feels a bit like a steakhouse potato salad, but fresher and more homemade.
When to Serve It
This warm roasted potato salad is perfect for a weekend lunch, summer dinner, barbecue side dish, or easy entertaining. It would be really good beside grilled steak, roasted chicken, burgers, or even a simple soup.
It also works as a main dish salad when you want something filling but not boring. Serve it while the potatoes are still warm for the best texture. That is when the dressing really clings to everything, and the blue cheese gets just a little soft and creamy.
Tips and Tricks
Roast the baby potatoes cut-side down so they get those golden, crispy edges. That little browned side adds a lot of flavour to this roasted potato salad.
Use warm potatoes, not cold ones. Warm roasted potatoes soak up the Dijon vinaigrette better, and the blue cheese softens just enough to make the salad taste creamy without adding a heavy dressing.
Cook the bacon until crisp. Soft bacon gets lost in a salad like this. Crispy bacon gives the best texture against the tender potatoes and peppery arugula.
Slice the red onion thin. Red onion adds a sharp bite, but big thick pieces can take over. Thin rings look pretty and taste better in this bacon blue cheese potato salad.
Don’t overdress the arugula. Arugula wilts quickly, especially with warm potatoes. Start with a little dressing, toss gently, then add more if needed.
Add the blue cheese near the end. This keeps some pieces creamy and crumbly instead of melting completely into the potatoes.
Fresh dill makes a big difference. It brightens up the rich bacon, blue cheese, and roasted potatoes. Dried dill works in a pinch, but fresh is really better here.
Serve it right after tossing. This warm roasted potato salad with bacon and blue cheese is best when the potatoes are still slightly warm and the greens are fresh. That’s when it has the best texture.
Variations
Swap the blue cheese: Use feta, goat cheese, or shaved Parmesan if you want a milder roasted potato salad. Blue cheese gives that bold steakhouse flavour, but feta is nice when you want it a little brighter.
Make it a main dish: Add grilled chicken, sliced steak, or soft-boiled eggs. The warm baby potatoes and bacon already make this salad filling, so it does not need much.
Use different greens: Arugula gives a peppery bite, but baby spinach, spring mix, or chopped romaine also work well. Spinach wilts a bit with the warm potatoes, which is actually really good.
Add extra crunch: Toss in toasted walnuts, pecans, or sunflower seeds. This adds a nice texture beside the creamy blue cheese and crispy bacon.
Try a creamy dressing: Instead of Dijon vinaigrette, use a light sour cream and Dijon dressing for a more classic creamy potato salad with bacon feel.
Add more vegetables: Cherry tomatoes, cucumber, roasted asparagus, or grilled corn would all work. The tomatoes especially add a juicy pop against the salty bacon.
Make it extra herby: Add more fresh dill, parsley, chives, or green onion. Fresh herbs make this bacon blue cheese potato salad taste fresher and less heavy.
Serve it cold: It is best warm, but it can also be served chilled as a make-ahead roasted potato salad. Just keep the greens separate until serving so they stay fresh.
Storage Tips
Store the salad in separate parts if you can: Keep the roasted baby potatoes, crispy bacon, blue cheese, arugula, and Dijon dressing in separate containers. This keeps the greens fresh and stops the salad from going soggy.
Refrigerate leftovers quickly: Any leftover bacon blue cheese roasted potato salad should go into the fridge within about 2 hours. Use an airtight container for the best texture.
Keep the roasted potatoes for up to 3 days: The potatoes hold up well in the fridge. They may lose some crisp edges, but they still taste really good, especially with the tangy vinaigrette.
Warm the potatoes before serving again: For the best leftover warm roasted potato salad, heat the potatoes slightly in the oven, air fryer, or skillet. Just enough to bring back a little texture. Not too hot, or the greens will wilt fast.
Add fresh arugula right before eating: Arugula gets soft once dressed, especially with warm potatoes. Add a fresh handful when serving leftovers so the salad still tastes bright and fresh.
Store the dressing separately: The Dijon vinaigrette can be kept in a jar in the fridge for up to 5 days. Give it a good shake before using because it will separate a bit.
Avoid freezing this salad: This roasted potato salad with bacon and blue cheese does not freeze well. The potatoes can turn grainy, and the greens and cheese will lose their texture.
Best eaten fresh: This salad is at its best the day it is made, when the bacon is crisp, the potatoes are warm, and the blue cheese is just a little creamy.
Crispy Bacon Blue Cheese Roasted Potato Salad
Equipment
- Baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Large mixing bowl
- Small bowl or jar
- Skillet or frying pan
- Tongs or salad servers
- Measuring spoons
Ingredients
For the salad
- 1 1/2 lb baby potatoes halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices bacon chopped
- 4 cups arugula or mixed greens
- 1/2 cup blue cheese crumbled
- 1/3 cup red onion thinly sliced into rings
- 2 tablespoons fresh dill chopped or torn
- 1 tablespoon fresh parsley optional
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove small and grated or finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Roast the potatoes
- Preheat oven to 425°F. Place the halved baby potatoes on a baking sheet. Toss with olive oil, salt, and black pepper. Roast for 30 to 35 minutes, turning once, until golden, tender, and a little crispy around the edges.
Cook the bacon
- While the potatoes roast, cook the chopped bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate. Save a teaspoon of the bacon drippings if you want extra flavour in the dressing.
Make the dressing
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper. Taste and adjust. A little more vinegar makes it brighter.
Assemble the salad
- Add the arugula to a large serving bowl. Scatter the warm roasted potatoes over top. Add the crispy bacon, red onion rings, blue cheese, and fresh dill.
Dress and serve
- Drizzle the dressing over the salad and gently toss. Serve right away while the potatoes are still warm and the blue cheese is just starting to soften.
Notes
- This crispy bacon blue cheese roasted potato salad is best served warm, right after the baby potatoes come out of the oven. The warm potatoes soak up the Dijon vinaigrette and make the blue cheese just a little creamy.
- Roast the potatoes until they have golden edges. That roasted flavour is what makes this potato salad feel different from a regular boiled potato salad. A little crispiness matters here.
- Use a strong blue cheese if you like bold flavour, or a milder creamy blue cheese if you want the salad a little softer. The salty cheese works really well with bacon and roasted potatoes.
- Arugula adds a fresh peppery bite that balances the rich bacon, potatoes, and cheese. It keeps this warm potato salad from feeling too heavy.
- Thin red onion rings are better than thick slices. They add crunch and colour without taking over every bite.
- Fresh dill gives this bacon potato salad a bright finish. It cuts through the richness and makes the whole salad taste fresher.
- Do not toss the salad too early. The greens can wilt quickly once the warm potatoes and dressing are added. Assemble close to serving for the best texture.
- This roasted potato salad works as a side dish or a hearty lunch. It is especially good with grilled steak, chicken, burgers, or a simple summer dinner.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.