Bold And Beautiful Blue Cheese Potato Salad

Take your boring potato salad and inject it with life thanks to the addition of blue cheese.

People either love blue veined cheeses of hate them. If you love them, you probably consider them to be the king of all cheeses. Salty, creamy, pungent, complex, and crumbly, they are made by innoculating with penecillium, a fungus.

The best are English Stilton from cows, Italian Gorgonzola also from cows, and French Roquefort from sheep, and they are most often used to dress salads. But they melt easily and make great sauces for pasta and even potatoes. The recipe here calls for Stilton, but it is expensive and hard to find, so feel free to substitute another type blue cheese.

This blue cheese potato salad recipe is so simple, so quick, and so tasty that it's sure to become your go-to grilling side dish. Why haven't you done this before?

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If you're a blue cheese fan then you're going to love this recipe for a potato salad that highlights the complex flavors of these aged cheeses.

Course. Lunch. Dinner. Salad. Side Dish. Vegetable.

Cuisine. American.

Makes. 2 servings

Takes. 5 minutes prep, 15 minutes to cook


1 pound (2 baseball size) waxy potatoes

2 teaspoons butter or margarine

1 tablespoon of English Stilton or other blue cheese

2 teaspoons chopped chives

Kosher salt and freshly ground pepper to taste

About the cheese. There are many kinds of blue cheese in this world, and almost every country has its own signature variation on the theme. They are made by innoculating the curds with spores of cultures of the mold Penecillium. When the mold grows you get a cheese with blue or blue-green flecks or veins. In England, the signature blue is Stilton, made from cows milk. In Italy it is Gorgonzola, is also made from cows milk. In France it is Roquefort, made from sheep's milk. In the US, the most famous is Maytag from Iowa.


1) Cook. Bring the butter and the blue cheese to room temp. In a large bowl, smush them together with a fork until blended.

2) Prep. Peel the potatoes (or not), and cut them into bite-size chunks.

3) Cook again. Boil the chunks until they are soft, but not mushy, about 10 minutes. Drain. Toss them in with the cheesy butter.

3) Prep again. Take the chives and bundle them like pencils. With a scissors cut them into 1/8" bits and add toss into the potatoes.

4) Serve. Add salt and pepper to taste and serve immediately.

"Age is not important unless you're a cheese."Helen Hayes

Meathead Goldwyn

Meathead is the founder and publisher of, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.




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