Red White & Blue Potato Salad
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!
Ingredients
- 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
Directions
- 1
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.
- 2
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.
- 3
In a small bowl combine the mayonnaise, sour cream, dill, salt, ground mustard, and onion powder. Stir to combine.
- 4
Add the bacon, blue cheese and green onion to the cooled potatoes.
- 5
Spoon dressing over the top of the salad and stir to combine. Cover and chill for at least 30 minutes before serving.