You should probably pack this for every Summer picnic/cook-out you have from here on out.
*This post is in partnership with Castello for a Summer of Blue! As always, all views expressed are completely my own!
So here’s the thing, I really love potato salad. I think it screams Summer, and is basically a necessity at any Summer gathering. BUT I’m not really into mayonnaise-based potato salad. It’s just too creamy. And weird.
You know what’s a million times better than a mayo-based potato salad? A sour cream and blue cheese-based potato salad. Fo’ real.
I also think that potatoes in potato salad should be roasted. Why? Because it gives it so much more flavor and texture! Plus, when the potatoes are slightly warm and you toss them with the sour cream and blue cheese, it creates a light creamy coating that is pretty ridiculously delicious.
I also added a sweet onion in when roasting the potatoes. The caramelized flavor of it offsets the tang from the soft and almost nutty-tasting crumbled blue cheese.
And then I threw in bacon, because well…bacon makes literally everything better, and bacon and blue cheese are one of those pairings that just works so beautifully.
I was so excited to develop this recipe fro Castello for the Summer of Blue! I’m a bit of a blue cheese fiend. The Castello Traditional Crumbled Danish Blue works perfectly in this recipe because it is ultra creamy and tangy, but not over-powering.
If you’re also obsessed with Blue cheese, you’ll want to keep an eye out for the #BluesdayTuesday hashtag across the internet, every Tuesday through Sepeember, for a ton more amazing recipes featuring blue cheese.
Yield: 6ish servings?
- 2 and ½ to 3 lbs baby rainbow baby/new potatoes
- 1 medium sweet onion, sliced
- ¼ cup olive oil (I like using a roasted garlic olive oil)
- coarse salt and freshly-ground pepper
- 5 slices thick-cut bacon
- ½ cup sour cream
- ½ cup Castello Traditional Crumbled Danish Blue cheese
- ½ cup sliced green onions
- Preheat oven to 400 degrees.
- Halve or quarter the potatoes so that they are somewhat bite-sized (you can leave any super small ones whole). In a large bowl, toss together the potatoes, onion, olive oil, salt, and pepper. Spread out on a large sheet pan, and roast for 35-45 minutes, until golden and cooked through.
- Meanwhile, slice the bacon into small strips. Cook the bacon until crispy. With a slotted spoon, remove the bacon pieces from the pan and place them on a plat lined with a paper towel.
- In a large bowl, gently combine the roasted potatoes and onion, sour cream, blue cheese, and most of the bacon and green onions, reserving just a bit to garnish. Carefully toss to coat. Taste and add more salt and pepper, if necessary. Sprinkle the remaining bacon and green onions over the top.