Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a pot of water to a boil and add the cubed red potatoes. Boil until tender, then drain and cool until no longer steaming.
- Spread the boiled potatoes in a single layer on a sheet pan to cool faster. Let them cool completely before mixing to prevent the dressing from thinning.
Make the dressing
- In a bowl, mix sour cream, mayonnaise, buttermilk, white wine vinegar, and salt and pepper until smooth. Stir until the dressing looks evenly blended.
Assemble and finish
- Combine the cooled potatoes, the cooked and crumbled bacon, and half the blue cheese crumbles. Toss gently so the mixture stays chunky.
- Pour the dressing over the potato mixture and toss gently until the potatoes are coated. Stop when everything is evenly dressed, not dry.
- Top with the remaining blue cheese crumbles and sliced green onions. Add them on top so they keep their texture.
Chill and serve
- Refrigerate the potato salad for 2 hours before serving. Chill until cold throughout for best texture.
Notes
For the creamiest texture, cool the potatoes fully before adding dressing so it doesn’t turn runny. Refrigerate in a covered container for up to 4 days; the flavors improve after a few hours of chilling. Freezing is not recommended because the dressing can break. Dietary swap: use reduced-fat sour cream or a light mayonnaise for a lower-fat version while keeping the same blue cheese flavor.