Bacon and Blue Cheese Potato Salad

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  • 3 Pounds Baby Yellow Potatoes
  • 3 Tbsp Canola Oil
  • 1 Tbsp Sea Salt
  • 1 Tsp Black Pepper
  • 1 Tbsp Montreal Steak Seasoning
  • 1/2 Red Onion, Sliced Jullienne
  • 8 Strips of Bacon, Chopped and Cooked Crispy
  • 1 Tbsp White Vinegar
  • 2 Tbsp Dijon Mustard
  • 1/2 Cup Olive Oil
  • 1 Cup Plan Greek Yogurt
  • 1/2 Cup Blue Cheese Crumbles
  • 1/4 Cup Fresh Chopped Parsley


Half the potatoes and toss them in the canola oil, salt, pepper and steak seasoning. Arrange them on a baking tray cut side down and bake at 350 degrees for about 30 minutes. Should be cooked all the way through and just golden brown. Allow to cool

In a large bowl, combine the vinegar and mustard and whisk in the olive oil slowly. Add in the Greek yogurt, onion, bacon, blue cheese, parsley and the cooked potatoes. Mix to combine

Serve immediacy, or refrigerate for up to two days