Fingerling Potato Salad with Bacon and Gorgonzola

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Fingerling Potato Salad with Bacon and Gorgonzola
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  • Prep 10 min
  • Total 30 min
  • Servings 4
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An elegant twist on a picnic classic, our potato salad showcases fingerling potatoes, crisp bacon, shallots and gorgonzola cheese.
By Elizabeth Dehn
Updated Apr 5, 2011


  • 1 lb fingerling potatoes, cut in half lengthwise
  • 1/3 cup light mayonnaise
  • 4 slices bacon
  • 1/2 cup gorgonzola cheese, crumbled
  • 1/4 cup shallots, chopped
  • Dash ground red pepper (cayenne)
  • Italian flat-leaf parsley, chopped for garnishing


  • 1
    In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
  • 2
    Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
  • 3
    In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
  • 4
    Season with salt and cayenne to taste—a little of both goes a long way.
  • 5
    Garnish with parsley. Serve immediately or within two hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    Any small red potatoes with the skins left on would also work beautifully in this recipe.
  • tip 2
    Experiment with your favorite crumbly cheese, such as stilton or goat. Scallions could easily be substituted for the shallots.
  • tip 3
    This salad tastes best fresh. If you can’t serve within two hours, simply refrigerate then allow salad to return to room temperature before enjoying.


Nutrition Facts are not available for this recipe
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