Red, White & Bleu Potato Salad

Total Time
Prep 15 mins
Cook 30 mins

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: ***I add no salt to this recipe other than while cooking potatoes, so use as you see fit.***

Ingredients Nutrition


  1. Boil potatoes until tender; drain and cool for comfortable handling.
  2. Cut into 1 inch pieces, leave skin on.
  3. Transfer to large bowl, add ice to chill.
  4. In separate bowl, combine remaining ingredients except green onions and mix well.
  5. Drain chilled potatoes, add dressing and mix thoroughly.
  6. Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
  7. Before serving, mix one final time and sprinkle green onion on top for garnish.


Most Helpful

SOOO Yummy!!! Used pig bacon and didn't use all of the garlic called for but everyone raved about it. Will be a staple to replace my old potato salad. Next time I am going to roast the potatoes instead of boiling them.

kmn24 August 02, 2010

We used pork bacon and left out the celery (chef's personal preference). We love the bleu cheese, sour cream and red potatoes together, but ended up with some things a little out of balance: too much liquid, too much vinegar. All that said, it's rich and full-flavored and will not go to waste! Made for PAC Spring 2013

Lavender Lynn April 10, 2013

Wonderful salad. I didnt have any bleu cheese, so i used bleu cheese dressing with just a bit more mayo. I also added some chopped sweet red pepper.

ktishr77 June 23, 2012

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