This potato salad is not your average picnic side. It’s creamy, salty, tangy—and then comes the surprise: sweet roasted grapes. They get jammy and soft in the oven and pair perfectly with the sharp bite of blue cheese. It’s rich, but balanced. Fancy but easy. And it always gets people talking.
💚 Why I Love This Recipe
I first made this when I had some leftover grapes and a small wedge of blue cheese. I roasted the grapes just for fun—and the way their sweetness melted into the creamy dressing blew my mind. This dish has stayed on repeat ever since.
Here’s why it’s a go-to:
- 🍇 Roasted grapes = total flavor bomb
- 🧂 Salty blue cheese + sweet fruit is such a good combo
- 🥔 Potatoes give it that classic creamy base
- ✨ Makes a simple meal feel restaurant-worthy
- 🧊 Delicious warm or chilled
⏱️ Time & Servings
- Servings: 4
- Total Time: 35–40 minutes
📊 Macros (Per Serving)
- Calories: 280
- Protein: 7g
- Fat: 14g
- Carbs: 32g
- Fiber: 3g
- Sugar: 8g
🔬 Why This Recipe Works (Quick Science)
- Roasting grapes concentrates sugars and softens their skin so they burst with flavor.
- Blue cheese is rich in umami, and a little goes a long way—perfect for balancing sweet.
- The starch from the potatoes helps the creamy dressing cling better and makes every bite feel extra luscious.
🥔 What You’ll Need
- 1½ lbs baby potatoes, halved
- 1 cup red seedless grapes
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- ½ cup crumbled blue cheese
- 2 tbsp chopped chives
🔪 How to Make It
1. Boil the Potatoes
Add halved baby potatoes to a pot of salted boiling water. Simmer until fork-tender, about 10–12 minutes. Drain and let cool slightly.
2. Roast the Grapes
Toss grapes with olive oil, salt, and pepper. Spread them on a baking sheet and roast at 425°F (220°C) for 12–15 minutes, until wrinkled and juicy.
3. Make the Dressing
In a small bowl, whisk together mayo, Dijon mustard, and white wine vinegar until smooth and creamy.
4. Combine the Potatoes and Dressing
Place warm (not hot) potatoes in a large bowl. Pour over the dressing and toss gently to coat.
5. Add Grapes, Blue Cheese & Chives
Gently fold in roasted grapes, crumbled blue cheese, and chopped chives. Taste and adjust seasoning.
6. Serve & Enjoy
Scoop into a serving bowl and garnish with a little extra cheese or chives if you’d like.
🧠 Meal Plan Ideas
- Lunch prep: Store in jars for easy grab-and-go lunch
- Dinner side: Serve with grilled steak or roasted chicken
- Potluck-ready: A crowd-pleaser that stands out
⚠️ Common Mistakes
- Not roasting the grapes long enough: You want them soft and slightly wrinkly
- Overcooking the potatoes: They’ll fall apart in the dressing
- Skipping seasoning: Potatoes need salt at every step
- Mixing while hot: Let potatoes cool a bit or the mayo can separate
🍽️ What to Serve With
- Grilled meats like steak, pork chops, or chicken
- A crisp green salad
- Crusty sourdough or focaccia
- A dry white wine or sparkling water with lemon
❓ FAQ
Can I use green grapes instead?
Yes! Red grapes are sweeter, but green work too—just roast until soft.
Can I make it ahead of time?
Totally. Just store it in the fridge for up to 3 days.
What’s a good sub for blue cheese?
Goat cheese or feta will work, though you’ll lose that funk.
Is this good warm or cold?
Both! I like it just slightly warm from the grapes and potatoes.
Can I use leftover roasted potatoes?
Yes, just toss them in after warming slightly so the dressing absorbs better.
🥄 Wrap-Up
This Roasted Grape & Blue Cheese Potato Salad is the side dish that surprises people in the best way. It’s creamy, tangy, sweet, and salty all at once—and so easy to pull off. Perfect for your next dinner party or cozy night in.
Let me know if you make it—I’d love to hear how it turns out! 💬