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Red white and blue potato salad from overhead with flags on the table

Red, White and Blue Potato Salad Recipe


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5 from 8 reviews

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

Units Scale
  • 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

  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. Let cool.
  4. 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
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