Red White and Blue Potato Salad

5 from 1 vote

A delicious potato salad made with red, white, and blue potatoes with a sour cream and mayonnaise based dill dressing and studded with crispy bacon. This potato salad recipe makes the perfect side dish for Memorial Day or July 4th picnics and summer barbecues.

Course Side Dish

Cuisine American

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

Prep Time 10

Cook Time 10

Cooling time 1

Total Time 1 20

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 black 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