Red White & Blue Potato Salad
User Reviews
5
Red White & Blue Potato Salad
Description
This potato salad begins with boiling diced baby red potatoes until fork-tender. Once cooled, they are combined with cooked and crumbled bacon, tangy blue cheese, and sliced green onions. The dressing features mayonnaise and sour cream enriched with dried dill, salt, ground mustard, and onion powder, adding layers of mild herbal and savory flavor.
The ingredients are gently mixed to coat the potatoes evenly, then chilled for a minimum of 30 minutes to allow the flavors to marry. The texture stays firm from the potatoes while the dressing adds smoothness and flavor contrast.
This dish is ideal for picnics, barbecues, or casual meals, offering a satisfying, cool side that complements grilled meats or sandwiches well.
Potato salad yields about 6 cups, serving roughly 12 portions at half a cup each. Using fresh dill is a suitable substitution for the dried dill called for, at a higher quantity. The salad can be made a day ahead, but dressing may need to be refreshed before serving as potatoes absorb moisture over time.
Ingredients
- 2 lbs red potatoes baby
- 1 tsp sea salt coarse
- 6 lices 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
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
- This recipe makes about 6 cups of salad; plan on 1/2 cup per person for serving.
- Fresh dill can replace dried dill using about 1/2 tablespoon instead of 1/2 teaspoon.
- Prepare the salad up to 1 day in advance; add extra dressing before serving to refresh texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 271kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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