Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
labor day picnic salad - featured image

Labor Day Picnic Salad: Crispy Bacon & Blue Cheese

  • Author: SALY
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

A creamy, tangy potato salad featuring crispy bacon, blue cheese, and wilted spinach. This make-ahead dish travels well and balances the richness of summer BBQs.

Ingredients

Scale
  • 2 pounds red potatoes (Yukon Golds work too)
  • 4 cups fresh spinach
  • 6 stalks green onions, thinly sliced
  • 2 stalks celery, finely diced
  • 12 slices thick-cut bacon
  • 1 cup crumbled blue cheese (Roquefort or Gorgonzola)
  • 4 large egg yolks
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard powder
  • Salt and black pepper to taste

Instructions

  1. Wash potatoes and trim green onions. Dice celery. Crumble blue cheese. Cook bacon until super crispy, then crumble into large bits.
  2. Fill a large pot with salted water and bring to a boil. Add potatoes and cook for 15-20 minutes until tender but firm. Drain and let cool slightly.
  3. Place fresh spinach in a large mixing bowl. Pour warm potatoes over the spinach and let sit for 2 minutes to wilt. Toss gently to combine.
  4. In a small saucepan, whisk egg yolks, apple cider vinegar, honey, dry mustard, salt, and pepper over medium-low heat for 3-4 minutes until the mixture coats the back of a spoon. Remove from heat and whisk in mayonnaise and Dijon mustard until smooth. Let cool for 10 minutes.
  5. Pour the cooled dressing over the potato-spinach mixture and toss to coat. Add crumbled blue cheese and crispy bacon. Fold carefully to avoid mashing potatoes.
  6. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld. Serve cold or at room temperature.

Notes

Do not overcook the potatoes or they will become mushy. Cool the dressing before adding to prevent separation. Add bacon last to maintain crispiness. This salad improves overnight in the fridge. Do not freeze or reheat.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 380
  • Sugar: 2
  • Sodium: 450
  • Fat: 24
  • Saturated Fat: 8
  • Carbohydrates: 28
  • Fiber: 3
  • Protein: 12

Keywords: Labor Day, picnic salad, potato salad, bacon, blue cheese, summer recipes, make-ahead salad, BBQ side dish

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookiqa.com/labor-day-picnic-salad-crispy-bacon-and-blue-cheese/