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Gorgonzola Dolce and Bacon Potato Salad

June 23, 2010

This is a potato salad for all bacon lovers and if you are a “blue cheese” lover than you will be making this one more than once.  And whenever I can get “Gorgonzola Dolce” I am very, very happy.  If you have never had it you should definitely put it on your list to try.  This blue cheese is a step or two up from the norm with its rich, creamy and smooth texture.  It was a great hit especially for those who like their potato salad with the skins left on.

Gorgonzola Dolce and Bacon Potato Salad 


  • 6-7 Medium White Potatoes
  • 1/2 C. Mayonnaise
  • 1/4 C. Parsley (chopped)
  • 1/8 C. Balsamic Vinegar
  • 1 t. Sugar
  • 1 t. Dijon Mustard
  • 1/2 C. Red Onion
  • 4 oz. Gorgonzola Dolce (crumbled)
  • 1/2 lb. Bacon Slices (cooked and crumbled)
  • Salt and Freshly Ground Pepper


  1. Wash and quarter the potatoes (with the skins on)
  2. Boil the potatoes (approximately 20 minutes and set aside)
  3. Cook the bacon, crumble and set aside
  4. Whisk the mayonnaise, parsley, vinegar, sugar and Dijon Mustard together in a bowl
  5. Cut the potatoes to bite size and add the potatoes to the dressing, toss gently
  6. Stir in the onion, Gorgonzola Dolce and bacon
  7. Add salt and pepper to taste



(Serves 4-6)

Adapted from Southern Living Magazine

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