Red White and Blue Potato Salad

5 from 1 vote

A patriotic potato salad made with white potatoes, red potatoes, and purple potatoes (aka blue potato) full of bacon and dill flavors with a slightly spicy kick from jalapeno pepper! A delicious way to celebrate all summer long!

Course Side Dish

Cuisine American

Keyword Patriotic Potato Salad, Red White and Blue Blue Potato Salad, Summer side dish

Prep Time 10 minutes

Cook Time 10 minutes

Cooling time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 317kcal

Author Shelby Law Ruttan

Equipment

Ingredients

1½ pound Red white and blue potatoes White, & Blue Potatoes
1 tablespoon rice wine vinegar
⅓ cup finely diced red bell pepper
⅓ cup finely diced green bell pepper
1 small jalapeno pepper , finely diced
2 tablespoons diced red onion
2 tablespoons finely chopped fresh dill
¾ cup mayonnaise
¾ cup sour cream
8 slices crisp cooked bacon , crumbled
1 cup grape tomatoes
Salt and Pepper to Taste

Instructions

Place the potatoes in a large pot and cover with water, adding 1 teaspoon of salt. Bring the potatoes to a boil over medium high heat.
Reduce heat and cook for 10 minutes, or until potatoes are fork tender. Transfer cooked potatoes to a large bowl and cool completely before assembling salad.
Toss vinegar with cooled, diced potatoes. Add peppers, onion and 5 slices of bacon. Season with salt and pepper to taste and toss to combine. Set aside.
In a separate small bowl whisk together mayonnaise, sour cream, and fresh dill. Pour the dressing over the potato mixture and stir to coat. Top with grape tomatoes and the remaining bacon. Refrigerate until serving.

Nutrition