Chef Kristine’s Cookbook

Potato Salad with Blue Cheese, Bacon and Rosemary

Pair with SCHUG Cabernet Sauvignon
Course Side Dish


  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp. vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper freshly ground
  • 2 tbsp. rosemary finely chopped
  • 2 ½ lbs. red potatoes cooked, cooled, peeled and cut into ½-inch cubes
  • 1 cup celery diced
  • ¼ cup parsley chopped
  • 1 cup scallions thinly sliced
  • 1 cup blue cheese crumbled
  • 1 cup Bacon cooked until very crisp, crumbled
  • 1 cup cherry tomatoes or chopped tomato, for garnish


  • Mix the mayonnaise, sour cream, vinegar, salt, pepper and rosemary in a small bowl until
  • fully blended. Dressing should be slightly saltier than your usual preference to compensate
  • for the plain potatoes.
  • Gently mix together the potatoes, celery, parsley, scallions, blue cheese and bacon, taking
  • care not to crush the potatoes. Add the mayonnaise mixture and carefully fold it into the
  • potatoes, etc. until all ingredients are evenly coated with the dressing.
  • Salad can be served immediately or refrigerated for a few hours until needed. If made a day
  • or two ahead of time, leave bacon out and stir in at the last minute.
  • Garnish salad with tomatoes and serve. Makes 6 to 8 servings.

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