1/1 Photo of Red, White & Bleu Potato Salad
This is a perfect potato salad for patriotic holidays or any day, really. This is my modification of a recipe I found here on the Zaar. The original was posted by evelyn/athens and can be found here: http://www.recipezaar.com/recipe/Blue-Cheese-Potato-Salad-68007. ***I add no salt to this recipe other than while cooking potatoes, so use as you see fit.***
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- 3 lbs red potatoes
- 2/3 cup mayonnaise (I use Veganaise)
- 2/3 cup plain yogurt (or sour cream)
- 2 tablespoons Dijon mustard (or spicy brown)
- 2 tablespoons cider vinegar
- 4 ounces blue cheese, crumbled
- 2/3 cup celery, chopped small
- 2/3 cup diced onion (red or white)
- 2 medium dill pickles, finely diced
- 5 garlic cloves, pressed
- 1 tablespoon fresh dill, minced
- 6 -8 pieces turkey bacon, fried crisp and crumbled (pig bacon works great too)
- 1/2 teaspoon fresh coarse ground black pepper
- 3 green onions, with tops, thinly sliced
- 1Boil potatoes until tender; drain and cool for comfortable handling.
- 2Cut into 1 inch pieces, leave skin on.
- 3Transfer to large bowl, add ice to chill.
- 4In separate bowl, combine remaining ingredients except green onions and mix well.
- 5Drain chilled potatoes, add dressing and mix thoroughly.
- 6Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
- 7Before serving, mix one final time and sprinkle green onion on top for garnish.
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Nutritional Facts for Red, White & Bleu Potato Salad
Serving Size: 1 (288 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 301.3
- Calories from Fat 125
- Total Fat 13.8 g
- Saturated Fat 4.6 g
- Cholesterol 27.8 mg
- Sodium 698.3 mg
- Total Carbohydrate 36.5 g
- Dietary Fiber 3.7 g
- Sugars 5.7 g
- Protein 9.4 g