New Potato, Pecan and Blue Cheese Salad Recipe | Yummly
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New Potato, Pecan And Blue Cheese Salad

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New Potato, Pecan And Blue Cheese Salad

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The potatoes can be cooked ahead of time then quickly fixed just before serving. The smokiness of the bacon and the bite of blue cheese dresses up this potato salad from the standard deli fare. Serve with Spicy Cured Pork Loin or Cajun-Style Spiced Pork Chops.


  • 10 small new potatoes (boiled until tender)
  • 3 slices bacon (diced)
  • 1 cup onion (chopped)
  • 1/4 cup pecans (coarsely chopped)
  • 1 clove garlic (minced)
  • 1/4 cup cider vinegar
  • 4 Tbsp. vegetable oil
  • 1/2 tsp. sugar
  • 1/2 tsp. ground black pepper
  • 10 oz. fresh spinach leaves (cleaned and trimmed)
  • 2 oz. blue cheese (crumbled)
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    1. Quarter potatoes into large bowl, set aside. In medium skillet, fry bacon until slightly crisp. Add onions; cook and stir until onions are wilted, about 5 minutes. Stir in pecans; cook another 2-3 minutes, stirring. Remove from heat; stir in garlic, vinegar, oil, sugar and pepper. Pour mixture over potatoes and toss well. Just before serving, toss potatoes, spinach leaves and blue cheese in attractive serving bowl. Serve immediately.
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