Red Hot Blue Potato Salad the Original
Elevate your next gathering with this bold and flavorful *Red Hot Blue Potato Salad the Original*! This dazzling twist on traditional potato salad combines creamy red-skinned potatoes with a tangy, spicy dressing featuring mayonnaise, sour cream, Dijon mustard, and a generous helping of blue cheese crumbles. A splash of hot sauce adds just the right amount of heat, while green onions, crunchy celery, and sweet red bell pepper provide a vibrant medley of textures. Finished with fresh parsley and a chill in the fridge, this dish delivers a perfect balance of creamy, zesty, and savory flavors. Ready in just 35 minutes, this crowd-pleasing, colorful side dish is perfect for summer barbecues, tailgates, or potluck dinners. Prepare to wow your guests with every bite of this gourmet-inspired potato salad!
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Recipe Information
Ingredients
- 2 pounds red-skinned potatoes
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 0.75 cup blue cheese crumbles
- 2 tablespoons hot sauce
- 1 tablespoon Dijon mustard
- 3 stalks green onions, chopped
- 2 stalks celery, diced
- 1 large red bell pepper, diced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the red-skinned potatoes thoroughly and cut them into bite-sized cubes, leaving the skin on for added color and texture.
Place the potato cubes into a large pot of salted water. Bring the water to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes or until the potatoes are fork-tender.
Drain the cooked potatoes and spread them out on a baking sheet to cool slightly for 10 minutes.
In a large mixing bowl, combine mayonnaise, sour cream, blue cheese crumbles, hot sauce, and Dijon mustard. Mix until smooth and well combined.
Add the chopped green onions, diced celery, diced red bell pepper, and fresh parsley to the dressing mixture. Stir to distribute the vegetables evenly.
Gently fold the slightly cooled potatoes into the dressing mixture, ensuring all the potatoes are coated evenly.
Season with salt and black pepper, adjusting to taste.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the potato salad a gentle stir and garnish with additional parsley or blue cheese crumbles, if desired.
Serve chilled and enjoy this bold and flavorful twist on traditional potato salad!
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 32.3 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 815 mg | 63% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4334 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
