Red White Bleu Potato Salad
Elevate your classic picnic side dish with this Red White Bleu Potato Salad, a vibrant and flavorful twist on traditional potato salad. Featuring a medley of tender red, white, and blue (or purple) potatoes, this recipe celebrates both color and texture while keeping the skins on for a rustic appeal. Crispy bacon and crumbled bleu cheese add smoky, tangy richness, perfectly balanced by a creamy dressing made with mayonnaise, sour cream, Dijon mustard, and a hint of lemon juice. Fresh herbs like chives and parsley provide an aromatic finish, making this dish stand out at summer barbecues, potlucks, or holiday celebrations. Ready in just 40 minutes, this patriotic-inspired potato salad is the perfect make-ahead side, bursting with bold flavors that'll have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Small red potatoes
- 1 lb Small white potatoes
- 1 lb Small blue or purple potatoes
- 1 tsp Salt
- 6 slices Bacon
- 1 cup Crumbled bleu cheese
- 1 cup Mayonnaise
- 1 cup Sour cream
- 2 tbsp Lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Garlic powder
- 2 tbsp Fresh chives (chopped)
- 2 tbsp Fresh parsley (chopped)
- 0.5 tsp Black pepper
Instructions
Wash and scrub the red, white, and blue potatoes to remove dirt, leaving the skins on for color and texture.
Cut the potatoes into bite-sized chunks, ensuring uniform size for even cooking.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce heat to simmer. Cook the potatoes for 12-15 minutes or until fork-tender. Drain and let cool.
Meanwhile, cook the bacon in a skillet over medium heat until crispy. Remove the bacon, drain on paper towels, and crumble once cool.
In a large mixing bowl, combine mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, black pepper, and 1 tablespoon each of chopped chives and parsley. Stir well to create the dressing.
Add the cooled potatoes to the dressing and gently toss to coat, ensuring all pieces are evenly covered.
Fold in the crumbled bacon and bleu cheese, being careful not to overmix.
Transfer the potato salad to a serving dish and garnish with the remaining chopped chives and parsley for a fresh finish.
Serve immediately or refrigerate for 1-2 hours to allow flavors to meld before serving. Enjoy!
Nutrition Facts
Calories |
4334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.3 g | 395% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 7570 mg | 329% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 29.1 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1771 mg | 136% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 6932 mg | 147% | |
*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.
