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Beer Bacon and Blue Cheese Potato Salad

Beer Bacon and Blue Cheese Potato Salad

Beer Bacon and Blue Cheese Potato Salad1

 I have a lot of great childhood memories that peripherally involve potato salad. None of those, however, involve eating it. Until I was a grown-up I thought of potato salad as this boiled, mayonnaised, mustard, mess that resided in plastic tubs at the grocery store.

Someone was always obligated to bring it, although no one really missed it when it didn’t materialize at the pot luck table.

Then, I had it for real. I was at a fancy Las Vegas restaurant, overpaying for a dinner from a well known chef and potato salad arrived. I obviously side-eyed it, as you should in this situation, when it showed up along side duck confit. It was fantastic. Warm, bacon filled delight that sold me on the idea that potato salad could be a legit side dish.

There are a few rules, however, if you want to make grown-up potato salad.

First: boiled potatoes are for suckers. You’re better than that. Roast them for better flavor and texture.

Second: skip the mayo in favor of good quality sour cream. Just because I hate mayo, and sour cream is just vastly superior.

Third: Include bacon. Because bacon.

Fourth: serve it warm. Not room-tempuratre-it’s-been-sitting-on-this-table-all-day warm, but on-purpose warm.

Hope you love it, and I hope you never go back to that plastic tub.

Beer Bacon and Blue Cheese Potato Salad3

Beer Bacon and Blue Cheese Potato Salad

Servings 6 -8 servings


  • 6 slices bacon
  • 2 lbs mini red potato cut into bite sized pieces
  • 1 cup sour cream
  • ½ cup blue cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons IPA
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika


  • Preheat oven to 350.
  • Add the bacon to a wire rack over a baking sheet.
  • Bake until the bacon is crispy, about 15 minutes.
  • Remove the bacon and the wire rack.
  • Raise the oven to 425 degrees.
  • Add the potatoes to the pan, toss in the bacon grease. Return the pan to the oven, bake for 15 minutes, toss the potatoes, bake until potatoes are fork tender, about 10 additional minutes. Remove from oven, allow to cool.
  • In a large bowl stir together the remaining ingredients.
  • Chop the bacon, add to the bowl along with the potatoes. Toss to combine.
  • Serve warm.

Beer Bacon and Blue Cheese Potato Salad6

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erika July 5, 2016 um 12:09 pm

I will NEVER boil my potatoes again. WOW! Made this for Independence Day celebration and it stole the show. I agree, mayo ruins it!


Jackie July 5, 2016 um 12:12 pm

That’s awesome! So glad you liked it 🙂


Amy M. July 22, 2016 um 3:41 pm

I love your recipe! Instead of roasting the potatoes I grilled them as it’s July and turning on the oven melts my husband and I. It turned out incredibly!


Jackie July 22, 2016 um 3:48 pm

That sounds awesome! I loved grilled potatoes


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