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Creamy Red White and Blue Potato Salad with Bacon

creamy red white and blue potato salad with bacon - featured image
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A colorful and creamy potato salad featuring red, white, and blue potatoes with crispy bacon, perfect for summer BBQs and festive gatherings.

Ingredients

Scale
  • 1 pound red potatoes, scrubbed and quartered
  • 1 pound blue potatoes, scrubbed and quartered
  • 1 pound white potatoes, peeled and diced
  • 6 slices bacon, cooked crisp and chopped
  • 1 cup mayonnaise (full-fat)
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 stalks celery, finely chopped
  • 3 stalks green onion, sliced thin
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Place the red, blue, and white potatoes in a large pot and cover with cold water by about 2 inches. Add 1 teaspoon salt to the water.
  2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender but still firm, about 15-20 minutes.
  3. Drain well in a colander and let cool slightly.
  4. While the potatoes cook, heat a skillet over medium heat. Add bacon slices and cook until crisp, about 6-8 minutes, turning occasionally.
  5. Transfer bacon to paper towels to drain, then chop into bite-sized pieces. Optionally, leave a little bacon fat in the pan for dressing flavor.
  6. In a medium mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
  7. Chop celery finely and slice green onions thinly. Roughly chop fresh parsley if using.
  8. In a large bowl, gently fold the warm potatoes with celery, green onions, parsley, and half of the bacon.
  9. Pour the dressing over the mixture and stir carefully to coat all ingredients without breaking the potatoes.
  10. Cover and refrigerate for at least one hour to let flavors meld.
  11. Before serving, sprinkle the remaining crispy bacon on top.

Notes

Do not overcook potatoes to avoid mushy texture. Mix dressing with warm potatoes for better flavor absorption. Cook bacon until crisp for best texture. Chill salad for at least one hour before serving to meld flavors. For dairy-free, substitute sour cream with coconut yogurt. For vegetarian, omit bacon and add smoked paprika or liquid smoke.

Nutrition

Keywords: potato salad, summer BBQ, bacon, red white and blue potatoes, creamy potato salad, picnic recipe, patriotic salad

Find it online: https://clunkcook.com/creamy-red-white-and-blue-potato-salad-with-bacon-easy-recipe-for-summer-bbqs/