Red White and Blue Potato Salad
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Looking to add a festive touch to your next gathering? This Red, White, and Blue Potato Salad is the perfect dish! With red potatoes, creamy dressing, and a sprinkle of blue cheese, it’s an elevated twist on a classic. Simple to make and bursting with flavor, this salad is sure to be a hit at any patriotic celebration.
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My Potato Salad Backstory
Why You’ll Love This Red, White & Blue Potato Salad
Ingredients List
Step-by-Step Instructions
Pro Tips & Serving Suggestions
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FAQ: Red, White & Blue Potato Salad
Final Thoughts
My Potato Salad Backstory
Let me paint the picture for you. It’s summer, the grill is sizzling, the lemonade is ice-cold, and the potato salad? It came from our local grocery store for a price that could’ve bought me a second pair of sandals.
For years, I happily paid too much for their “famous” deli-style potato salad until one day my wallet and my taste buds teamed up and begged for a homemade version. That’s when I finally learned to whip up this Red, White, and Blue Potato Salad from scratch and it instantly became my go-to for all BBQ sides and summer salad ideas.
Why You’ll Love This Red, White & Blue Potato Salad
If you’re browsing Pinterest or planning your next Fourth of July recipe, this colorful salad checks all the boxes.
It’s a conversation starter. The patriotic mix of red, white, and blue (or purple) baby potatoes turns an ordinary side dish into a festive showstopper. Whether you’re celebrating Memorial Day, the Fourth of July, or just hosting a laid-back cookout, this patriotic side dish will steal the spotlight.
It has layers of flavor. Crisp bacon, tangy blue cheese, crunchy celery, and creamy dressing combine to create one unforgettable bite. It’s the perfect addition to your BBQ side dishes or backyard cookout recipes.
It’s make-ahead friendly. The flavors only get better as it chills in the fridge, making it a stress-free, make-ahead side dish for parties, potlucks, and beach days.
It’s budget-friendly and customizable. Skip the overpriced deli counter. When you make this at home, you control the ingredients and save money while still serving a dish worthy of any potluck favorite or easy summer recipe roundup.
Ingredients List
- 2 lbs baby potatoes (look for red, white, and purple for a true patriotic side dish)
- 5 oz blue cheese
- 6 to 8 slices cooked bacon or substitute with ½ cup bacon bits
- ½ cup green onion, plus extra for garnish
- ½ cup chopped celery
- ¼ cup blue cheese salad dressing
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dill, plus extra for garnish
Step-by-Step Instructions
Step 1: Prep the Potatoes
Wash and cut potatoes into bite-size pieces. Boil them in salted water for about 15 minutes or until fork-tender. Drain and let them cool to room temperature.
Step 2: Chop the Extras
While your potatoes cool, chop bacon, green onions, and celery. Set a portion of the bacon and green onions aside for garnish.
Step 3: Make the Dressing
In a large bowl, combine blue cheese dressing, mayonnaise, sour cream, crumbled blue cheese, dill, salt, and pepper to create a rich, creamy base that makes this one of the best summer salad ideas for gatherings.
Step 4: Combine Everything
Add the cooled potatoes and chopped ingredients into the dressing and mix gently until combined.
Step 5: Garnish and Chill
Top with the reserved bacon, onion, and dill. Cover and refrigerate for at least 30 minutes before serving. This chilled salad is the perfect addition to any lineup of BBQ sides.
Pro Tips and Serving Suggestions
- Add extra dill or parsley for a fresh flavor boost.
- Swap sour cream for Greek yogurt if you prefer a lighter dressing.
- This recipe easily doubles or triples, making it perfect for Fourth of July recipes and large potluck favorites.
- Pairs perfectly with grilled burgers, hot dogs, ribs, and BBQ chicken, the true star of your backyard cookout recipes.
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FAQ: Red White & Blue Potato Salad
What makes Red White & Blue Potato Salad perfect for summer salad ideas?
This salad combines the best seasonal flavors: crisp bacon, tangy blue cheese, fresh herbs, and colorful potatoes, making it one of the most eye-catching and flavorful summer salad ideas for any gathering.
Can I make this potato salad ahead of time for a BBQ or Fourth of July recipe?
Yes. This is one of the best make-ahead side dishes for a crowd. In fact, the flavors improve the longer it chills. Make it the night before and just give it a quick stir before serving.
How far in advance can I make this Red, White & Blue Potato Salad?
You can make this patriotic potato salad up to 2 days in advance for the best flavor and freshness. In fact, making it the night before allows the creamy dressing, blue cheese, and seasonings to fully soak into the potatoes, making every bite even more delicious.
Just be sure to store it in an airtight container in the refrigerator and give it a gentle stir before serving. If you’re adding bacon as a garnish, I recommend keeping it separate until right before serving so it stays nice and crispy!
What can I serve with Red White & Blue Potato Salad?
This salad pairs perfectly with all your backyard cookout recipes like burgers, ribs, BBQ chicken, and grilled veggies. It’s also one of my go-to BBQ sides for any summer meal.
Can I customize this for my dietary needs?
Absolutely. Swap the sour cream for Greek yogurt, leave out the bacon for a vegetarian-friendly version, or experiment with goat cheese if blue cheese isn’t your favorite. This flexibility makes it a hit among potluck favorites.
Recipe
Red White and Blue Potato Salad
Ingredients
- 2 lbs baby potatoes Use a mix of red, white, and purple (blue) potatos if you can find them for a festive pop.
- 5 oz blue cheese
- 6-8 slices cooked bacon Sub the bacon for 1/2 cup bacon bits if desired.
- 1/2 cup green onion
- 1/2 cup chopped celery
- 1/4 cup blue cheese salad dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dill
Instructions
Prep
- Wash and cut pototoes into 1 inch or so, bite-size pieces. Boil chopped potatoes in water for about 15 minutes or until fork-tender.
- Drain and cool potatoes back to room temperature.
- While the potatoes are cooling, chop the green onion, celery, and bacon.
Dressing
- Mix the blue cheese dressing, mayonnaise, sour cream, blue cheese, dill, salt and pepper in a large bowl.
Combine
- Add the cooled potatoes and chopped ingredients into the dressing and mix gently.
- After everything is mixed I like to add a bit of the bacon, green onion, and dill for garnish. If you didn't set any aside, just add a little more!
- Cover and refrigerate for at least 30 minutes before serving, enjoy!