Description
Red, white and blue potatoes come together in a festive and patriotic potato salad for Memorial Day or Fourth of July barbecues. The creamy horseradish dressing and bacon make this a special recipe that will be devoured. It is the perfect pairing for grilled burgers and steaks! Add in blue cheese for an additional flavor pop!
Ingredients
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- 3 pounds small red, purple and yellow potatoes, cut into 2-inch chunks
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons prepared horseradish
- 3/4 teaspoon salt
- 1/2 teaspoon pepper, preferably white
- 1 red bell pepper diced
- 1/2 cup minced red onion
- 4 slices uncured bacon, cooked and crumbled
- chopped parsley, for garnish if desired
Instructions
- Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes to the basket, cover and steam until a knife tip or fork inserted into the the potatoes comes out easily, 15 to 20 minutes.
- Meanwhile, whisk yogurt, mayonnaise, horseradish, salt and pepper in a large bowl.
- Add hot potatoes to dressing and stir to coat. Let cool.
- Add peppers, onion and bacon and toss to combine. Transfer to a serving bowl and garnish with parsley if using. Chill until ready to serve.
Notes
For even more flavor add ½ cup crumbled bleu cheese (2 oz) to the salad.
To speed cooling time in step 3, spread the potato salad out in a baking dish and place in the fridge to cool before continuing with step 4.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 202
- Sugar: 3 g
- Sodium: 421 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 8 g