Red White and Blue Cheese Potato Salad
User Reviews
4.9
18 reviews
Excellent
Red White and Blue Cheese Potato Salad
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Wow the crowd at your next picnic or summer BBQ with this Red White and Blue Cheese Potato Salad! This Safeway copycat recipe is way better than the deli counter version and it's so easy to make!
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Ingredients
- 2 pounds potato cut into 1 inch cubes, red
- ½ cup Bacon approximately 6 slices, cooked and crumbled
- 5 ounces blue cheese crumbles
- ½ cup onion or yellow onion, white, minced
- ½ cup celery diced
- ½ cup green onions diced
- ¼ cup blue cheese dressing chunky
- ½ cup mayonnaise
- 1 teaspoon parsley dried
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut the potatoes into 1 inch cubes, then add them to a large pot of boiling salted water.
- Cook the potatoes in the boiling water for 15-20 minutes, or until fork tender.
- While the potatoes are boiling, cook and crumble the bacon, if you haven't done so already.
- Drain the potatoes and transfer them to a large bowl.
- Place the bowl of potatoes in the refrigerator to chill while preparing the other salad ingredients.
- In a small bowl, prepare the dressing by combining the blue cheese dressing, mayonnaise, dried parsley, salt and pepper.
- Add the cooked and crumbled bacon, blue cheese crumbles, minced onion, diced celery and diced green onions to the large bowl of cooked potatoes.
- Add the prepared salad dressing and toss until all of the potatoes are coated in the dressing.
- I recommend refrigerating the salad for at least 30 minutes before serving. It can also be covered and stored in the refrigerator for up to 2 days before serving.
Notes
- The nutritional information provided is per cup of potato salad.
- This recipe makes approximately 6 cups of potato salad. If you’re serving more than 2 side dishes at a BBQ, I recommend 1/2 cup potato salad per person. If you’re serving 2 side dishes or less, I recommend 1 cup of potato salad per person.
- This recipe can easily be doubled or cut in half, depending on the number of people you’re serving. To adjust the serving size, simply hover over the “servings” in the recipe card above and adjust it from 6 to 3, or up to 12. The ingredient amounts will automatically update to the new serving size.
- This potato salad recipe can be made up to 2 days in advance. The longer that the potatoes sit in the creamy sauce, the better they soak in the flavor!
- The potato salad will stay good in the refrigerator for up to 5 days. I do not recommend freezing potato salad.
- You do not need to peel the potatoes. Of course you can, if you prefer, but the skin is very thin on red potatoes and does not need to be peeled.
- Instead of red potatoes, you can also use yukon gold or baby purple potatoes, but I do not recommend using russet potatoes. Because they are more starchy and have a thicker skin, you won’t get the same texture from a russet, as you will red, baby purple or yukon gold potatoes.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
33g
(11%)
Protein
15g
(30%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
26mg
(9%)
Sodium
1123mg
(47%)
Potassium
848mg
(18%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
326mg
(7%)
Vitamin C
16mg
(18%)
Calcium
184mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 1123mg | 47% |
| Potassium | 848mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 326mg | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
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