Red, White, and Blue Potato Salad
**UPDATED PICTURES MAY 2021**
Potato salad is one of those quintessential summer sides and a must at everyone's Fourth of July celebration. This potato salad is a step above with all the extras, blue cheese and bacon. I swear, this made a mostly vegetarian put bacon back on the table. I had a 2 year old eat his bodyweight in the stuff at a party once. I have more stories of the love affair everyone has developed after eating this.
The red comes from the red potatoes and bacon, white from the creamy sauce and the fluffy inside of the potatoes, and the blue comes from the cheese. This is decidedly not in the healthy sector but packs so much flavor, you don't need a bunch on your plate, #balance.
This is perfect alongside burgers, chicken, steaks, whatever is your fave; I have paired it with almost everything! So get those flags out on your lawn and this potato salad on your table. I have a few more recipes coming out in the next few days for you to add to your spread next week!
Red, White, and Blue Potato Salad
6 large red potatoes, diced
3 hard boiled eggs, roughly chopped
5 stalks of celery, chopped
1/4 cup green onions, sliced
4 oz blue cheese crumbles
9 slices bacon, cooked, drained, and crumbled
1/4 cup + 1 Tablespoon mayonnaise (same as 5 Tablespoons)
1/4 cup sour cream
1 Tablespoon Dijon mustard
1 teaspoon cracked black pepper
1/2 Tablespoon apple cider vinegar
1/2 teaspoon smoked paprika
pinch chili powder and salt to taste (taste first, the bacon and blue cheese add a lot of salt already)
- Place potato chunks into a large pot, cover with water, about 2 inches above the potatoes. Place on high heat and boil until tender, about 15-20 minutes. Check with a fork, tender but not falling apart. You can cook your bacon while this happens - I do mine on a baking sheet, pop into a cold oven and turn heat to 400, in about 18 minutes, they are perfectly crispy. Drain on a paper towel-lined plate. Cool and crumble. Another tip is to boil your eggs during this time too, whatever your preferred method is. Cool them in an ice bath and place in the fridge to cool fully.
- Drain the potatoes and rinse with cool water. Place in a large bowl, cover with cling wrap, and refrigerate until cold.
- Once everything is cold, add the remaining ingredients (save a little cheese and bacon to top your salad) to the bowl and mix thoroughly.
- Transfer to a pretty bowl to serve and top with the reserved blue cheese and bacon crumbles.
These are beautiful ingredients that work together to create a delicious dish.
I love to prep as many components at one time, boiling the potatoes, eggs, and baking that bacon. They all need to cook and cool so might as well do it together.
You could even do this at breakfast and add a couple extra slices of bacon and potatoes alongside your scrambled eggs!
Layer it up! For this time, while the potatoes, bacon, and eggs were cooking, I did my chopping so I just had to throw it all together and only clean up once!
