Red White & Blue Potato Salad

Name: Red White & Blue Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 2 lbs baby red potatoes; 1 tsp course sea salt; 6 slices Bacon; 5 ounces blue cheese; ½ cup green onion; ¼ cup mayonnaise; ¼ cup sour cream; ½ tsp Dill; ¼ tsp salt; ¼ tsp ground mustard; ½ tsp onion powder

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Course
Salad
Cuisine
American

Red White & Blue Potato Salad

Tiffany Henry

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This Creamy Red Potato Salad is perfect for potlucks, BBQs and picnics! Simple and easy to make, this side dish can be made ahead of time. Loaded up with red potatoes, blue cheese crumbles and a creamy white dressing this Red White & Blue potato salad is patriotic to serve all summer long!

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Ingredients

Servings

2 lbs baby red potatoes
1 tsp course sea salt
6 slices Bacon cooked & crumbled
5 ounces blue cheese
½ cup green onion sliced
¼ cup mayonnaise
¼ cup sour cream
½ tsp Dill
¼ tsp salt
¼ tsp ground mustard
½ tsp onion powder

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Instructions

Chop the baby red potatoes into small 1 inch cubes, place into a large pot and cover with water. Bring to a boil and add the coarse sea salt. Boil for approximately 15-20 minutes, or until the potatoes are soft and tender and able to be mashed with a fork.
Remove the pot from the heat and pour the potatoes into a strainer to drain out all the water. Place potatoes into a large bowl and allow to cool to room temperature, or place into the refrigerator to cool down.
In a small bowl combine the mayonnaise, sour cream, dill, salt, ground mustard, and onion powder. Stir to combine.
Add the bacon, blue cheese and green onion to the cooled potatoes.
Spoon dressing over the top of the salad and stir to combine. Cover and chill for at least 30 minutes before serving.

Notes

Serving Amounts: this recipe will make approximately 6 cups of prepared salad. If you are planning a bbq or picnic, plan on having 1/2 cup of salad per person. This recipe can easily be adjusted up or down as needed.
Dill: the recipe calls for dried dill, but if you have fresh on hand go ahead and use that instead! Substitute 1/2 tablespoon of fresh dill for the 1/2 teaspoon in this recipe.
Make Ahead: This salad can be made ahead of time and stored in a sealed container in the refrigerator 1 day in advance. Before serving check to make sure that there is still enough dressing, since sitting overnight, the potatoes can soak up the dressing. If needed, simply mix together some more mayo/sour cream and seasonings and add back to the salad.