This flavorful Red Potato salad loaded up with blue cheese, bacon and green onion. This is the perfect side for a potluck or summer BBQ. Plus the patriotic colorings of Red, White & Blue makes it great for Memorial Day or 4th of July picnics!
All about this Red White and Blue Potato Salad…
- Red Potatoes: these are a low starch potato with a nice creamy texture. These little potatoes hold their shape nicely after boiling allowing us to enjoy those bites of potato in our salad.
- Creamy, Flavorful Dressing: the dressing is a mayonnaise base, lightened up by using part mayo and part sour cream. Seasoned with ground mustard, dried dill and onion powder, the dressing alone is flavorful and creamy.
- Blue Cheese, Bacon, and Onions: adding these ingredients give us texture and flavor to our potato salad. Nothing bland about these potatoes! This salad is sure to please!
Ingredients Needed:
Notes on some ingredients:
- Baby Red Potatoes: if you are unable to find this particular potato you could use regular red or gold potatoes.
- Dill: the recipe calls for dried dill, but if you have fresh on hand go ahead and use that instead! Substitute 1/2 tablespoon of fresh dill for the 1/2 teaspoon in this recipe.
- Mayonnaise & Sour Cream: this creates the creamy base to the dressing. Substitute with dairy free choices as needed.
How to Make (step-by-step):
- Step 1: Chop the potatoes to 1 inch chunks, keeping the size of the potatoes consistent helps to ensure even cooking.
- Step 2: Boil the potatoes. Place the potatoes in a large pot, cover with water, and bring to a boil. Be sure to salt the water to season the potatoes and help them cook quicker. Once the potatoes are fork tender, drain and set aside to cool for at least 30 minutes.
- Step 3 & 4: Prepare Dressing. While the potatoes are cooling, prepare the dressing by combining the mayo, sour cream and seasonings. Taste and adjust the seasonings to your tastes.
- Step 5: Once the potatoes are cooled, add the additional ingredients to the salad.
- Step 6: Add the dressing. Adding the dressing last helps to ensure all ingredients are coated in dressing and we are not mashing up our potatoes unnecessarily.
Expert Tips:
- Salt: Adding salt to the potatoes while they boil helps to season the potatoes and also allows them to boil quicker.
- Make Ahead: This salad can be made ahead of time and stored in a sealed container in the refrigerator 1 day in advance. Before serving check to make sure that there is still enough dressing, since sitting overnight, the potatoes can soak up the dressing. If needed, simply mix together some more mayo/sour cream and seasonings and add back to the salad.
- Serving Amounts: this recipe will make approximately 6 cups of prepared salad. If you are planning a bbq or picnic, plan on having 1/2 cup of salad per person. This recipe can easily be adjusted up or down as needed.
- Add Dressing Last: keeping this to the last step ensures we are not over-mixing our salad and mashing up our potatoes.
Red Potato Salad: FAQS
Red potatoes are a great option for potato salad since they have a nice firm texture that doesn’t turn to mush when boiled. They retain their shape. Plus they have a beautiful colored skin that doesn’t need to be peeled before boiling and can be included in the salad.
It’s best to cut your potatoes prior to boiling when making potato salad. Ensure that the potatoes are cut to the same size to help with even cooking.
Allow the potatoes at least 30 minutes to cool down before adding any mayonnaise type dressing, this will prevent the mayonnaise from becoming oily.
More Side Dish Recipes:
- Blue Cheese Coleslaw
- Mexican Corn Dip
- Texas BBQ Style Potato Salad
- German Potato Salad
- Classic Macaroni Salad
- Chicken Bacon Ranch Pasta Salad
If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!
Recipe first published June 21, 2018. Updated May 20, 2022 with new images and information. Recipe is unchanged.
Photography by the talented @ModernFarmhouseEats
