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Crispy bacon blue cheese roasted potato salad with baby potatoes, arugula, red onion, fresh dill, and Dijon vinaigrette in a rustic serving bowl.

Crispy Bacon Blue Cheese Roasted Potato Salad

This is a hearty roasted potato salad with crispy baby potatoes, salty bacon, creamy blue cheese, peppery arugula, fresh dill, and sharp red onion. It feels a little steakhouse-style, but still fresh enough for a summer lunch or side dish. The warm potatoes soften the greens just a bit, which makes the salad taste really good without feeling heavy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine North American / Canadian-inspired
Servings 4 servings
Calories 426 kcal

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.
    • For the best crispy bacon blue cheese roasted potato salad, toss the warm roasted baby potatoes with a little Dijon vinaigrette first, before adding the arugula. The potatoes soak up the tangy dressing while they’re still warm, and you get way more flavour in every bite. Then add the greens, bacon, blue cheese, red onion, and fresh dill right before serving so the salad stays fresh and not soggy.

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

Serving: 1servingCalories: 426kcalCarbohydrates: 34gProtein: 11gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 27mgSodium: 807mgPotassium: 916mgFiber: 4gSugar: 4gVitamin A: 718IUVitamin C: 39mgCalcium: 152mgIron: 2mg
Keyword baby potato salad recipe, bacon blue cheese salad, blue cheese roasted potato salad, crispy bacon potato salad, recipe, roasted potato salad with bacon, steakhouse potato salad, warm potato salad recipe
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