Red White and Blue Potato Salad in a black bowl

red white and bleu potato salad with horseradish and bacon

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Side dish
  • Method: Stove Top
  • Cuisine: American


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, blue cheese and bacon make this a special recipe that will be devoured.



  • 3 pounds small red, purple and yellow potatoes, cut into 2-inch chunks
  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons prepared horseradish
  • ¾ teaspoon salt
  • ½ teaspoon pepper, preferably white
  • 1 red bell pepper diced
  • ½ cup minced red onion
  • ½ cup crumbled bleu cheese (2 oz)
  • 4 slices uncured bacon, cooked and crumbled, optional
  • chopped parsley, for garnish if desired


  1. 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.
  2. Meanwhile, whisk yogurt, mayonnaise, horseradish, salt and pepper in a large bowl.
  3. Add hot potatoes to dressing and stir to coat. Spread the mixture out in a large baking dish or sheet pan to cool quickly. Cool to room temperature, 12 to 15 minutes.
  4. Return the potatoes to the bowl, add peppers, onion and blue cheese (and bacon if using) and toss to combine. Transfer to a serving bowl and garnish with parsley if using. Chill until ready to serve.


  • Calories: 202
  • Sugar: 3 g
  • Sodium: 421 mg
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Protein: 8 g

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