Bacon and Blue Cheese Potato Salad

Why this recipe?  With hot weather around the corner, there are outdoor gatherings, and with outdoor gatherings there's Potato Salad—and many of us have experienced potato salad going bad in the heat!  This recipe is a delicious twist on German Potato Salad.  It has a vinegar beef base and no mayo—so it tolerates outdoor heat!

The Flip:
  • Replaced sugar with honey (agave nectar is a good substitute, too). 
  • Removed the teaspoon of salt called for in the recipe (over 2000mg of sodium)!
  • Used canned new potatoes for convenience.

  • Rinsed the new potatoes twice to remove as much sodium as possible.
  • Replaced the beef bouillon cube with beef base "Better Than Bouillon"—it has a strong beefy flavor, but it's lower in sodium than bouillon cubes!!!  YUM
  • For additional flavor, I replaced the water with beef stock (I used Kitchen Basic's)

  • Added a small amount of Blue Cheese for additional flavor.  It's optional—use your favorite cheese!   
  • Used center-cut bacon (has 30% less fat than regular bacon) 

  • Choose fresh green onions to add color and crunch instead of cooking chopped white onions. 

My thoughts:  The sky's the limit with potato salad—change the herbs, spices, or cheese to your liking!  However, for a healthier potato salad stick with the vinegar and beef based dressing.

Compared to the traditional mayonnaise based potato salad, one serving of my Bacon and Blue Cheese Potato Salad has half the sodium and WW points!  Dig in!

Servings: 14  Serving size: 1/2 cup  Calories:  96  Fat:  2g  Carbs: 16g  Fiber: 1g  Protein: 3g  Sugar: 3g
Sodium: 291mg    Old points:  2    WW Points +:  2

  • 4 (14.5 oz) cans diced New Potatoes, rinse, drain (twice) and set aside
  • 1 bunch Green Onions, wash, remove ends and tips, slice and set aside 
  • 9 slices Center-Cut Bacon, fried crisp, dab with paper towel, and crumble  (Reserve 1 Tbsp bacon grease in pan, set aside) 
  • 2 Tbsp Honey (Agave Nectar is a good substitute)
  • 1 Tbsp Flour
  • 1 tsp Beef Bouillon   (I used Better Than Bouillon, beef base)
  • 1/4 tsp Celery Seeds
  • 1/4 tsp ground Allspice
  • 1/2 cup Beef Stock   (I used Kitchen Basic's—awesome!)
  • 1/4 cup Vinegar
  • 1/4 cup Blue Cheese, crumbled   (optional or go with you favorite cheese)
  1. Place new potatoes in large mixing bowl.
  2. In skillet with reserved tablespoon of bacon grease, add honey, flour, beef bouillon or base, celery seeds, allspice, stock and vinegar. Mix.
  3. Place skillet on Medium low heat.  Cook until mixture thickens.
  4. Pour mixture over new potatoes.  Stir util potatoes are coated with mixture.
  5. Add green onions and bacon. Stir.  
  6. Add cheese. Stir.    
Can reserve small amount of onions, bacon and cheese for garnishing the top of the salad.



  1. Yummee potato salad for only two points! Wow!
    Thanks, Terri

  2. Your welcome—we're set for the Summertime!

  3. This looks really good and easy. My sister and I are hosting a BBQ Block Party tomorrow we would love to see you join us. This recipe would be an excellent entry.
    Hope to see you there

    1. Thank you, Shawna! I will definitely check it out. I think it's great when bloggers all help each other!


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