Last Updated July 20th, 2020 at 11:05 pm by Lisa
Serve up the VERY BEST Potato Salad for summer parties, cookouts, and picnics. It is loaded with Red (crispy bacon), White (potato), & Blue (cheese) with crisp celery and green onions.
This potato salad is a perfect side dish for patriotic holidays like Memorial Day, Fourth of July, or Labor Day!
Make a huge batch of this, I always double the recipe…and it’s always a hit…
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This recipe began years ago while running late to a picnic concert in 2008. I grabbed a small container of a similar potato salad from a local gourmet market.
It was so incredible, I couldn’t stop eating it that night, or thinking about it..oh and yes I ate most of the container at that concert.
I came home and made it many times, over many years, until it became THE Very Best Potato Salad Recipe, and I serve it every July 4th…
How To Make Potato Salad:
- Cook bacon until crispy. Set aside. (See below for bacon tips)
- Bring a large pot of water to boil, make sure there is enough room for your peeled cubed potatoes. Boil potatoes about 20-25 minutes, until a piece is fork-tender when pierced. Drain water from potatoes.
- Next, Add all the dressing ingredients in a bowl, whisking after adding each one.
- In a large bowl, re-whisk the dressing in the bottom of that bowl, then place the drained potato into the bowl. Stir to combine. Next, add crispy bacon, crumbled blue cheese, parsley, green onions, celery, and thyme leaves.
- The warm potatoes will help melt the blue cheese and absorb the dressing. Toss well and serve right away, or store in a sealed container in the fridge. It actually tastes better the next day!
You can garnish with some additional crumbled bacon and a little parsley to make it really pretty.
Try a pre-cooked bacon brand! Since it is half cooked, it prepares easily without the mess and crisps up beautifully in the microwave on paper plates. (I use Costco Kirkland brand, but they are easy to find in the grocery store.)
Or bake bacon on a rack over a cookie sheet in the oven
Or saute bacon in heavy skillet until crisp, this is messier but gets the job done.
Drain on paper towels after cooking by your method to keep the bacon crisp.
More Amazing Potato Salad Recipes:
- Perfect Potato Salad by Pioneer Woman
- Traditional Creamy Potato Salad by Foodology Geek
- 10 Perfect Potato Salad Recipes for July 4th by Serious Eats
- Old Fashioned Potato Salad by All Recipes
More Summer Side Dishes:
July 4th wouldn’t be the same without this patriotic Red, White, and Blue Potato Salad.
Enjoy with your friends and family, they will love it and want to take home their own containers if there is any leftover!
Happy July 4th!
All the Best,
Lisa
XO
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Potato Salad Recipe
Ingredients
Potato Salad
- 5 pounds yukon potatoes peeled and cubed
- 8 strips of crispy bacon crumbled optional but amazing!
- 1/4 cup crumbled blue cheese optional but amazing!
- 1 cup chopped parsley
- 2 cups sliced green onions
- 2 cups sliced celery
- 2 tablespoon fresh thyme leaves
Dressing:
- 2 tablespoon apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1/2 cup olive oil
- 1/2 cup blue cheese salad dressing optional but amazing!
- 1/4 sour creme
Instructions
- Cook bacon until crispy. Set aside.(See notes for tips)
- Bring a large pot of water to boil, make sure there is enough room for your peeled cubed potatoes. Boil potatoes about 20-25 minutes, until a piece is fork tender when pierced. Drain water from potatoes.
- Next, Add all the dressing ingredients in a bowl, whisking after adding each one.
- In the large bowl, re-whisk the dressing and in the bottom of the large bowl, then placed drained potato into the bowl. Stir to combine. Next add crispy bacon pieces, crumbled blue cheese, chopped parsley, sliced green onions, chopped celery, and thyme leaves.
- The warm potatoes will help melt the blue cheese and absorb the dressing. Toss well and store in a sealed container in fridge, gets even better by the next day!
Notes
- Try a pre-cooked bacon brand Since it is half cooked, it prepares easily without the mess and crisps up beautifully in the microwave on paper plates. (I use Costco Kirkland brand, but they are easy to find in the grocery store.)
- Or bake bacon on a rack over a cookie sheet in the oven
- Or saute bacon in heavy skillet until crisp, this is messier but gets the job done.
This potato salad was very satisfying. I really liked the blue cheese and celery in it. We served the bacon on the side for my vegetarian coworkers. Needless to say there was none leftover to take home.
Oh, that’s so clever! I love the inclusion of blue cheese to make it truly red, white and blue. Potato salad is a summer party staple for me and I can’t imagine not making it.
Thanks Tamara, I had this potato salad many years ago (and almost ate the whole tub myself) came home and wrote a recipe for it, we LOVE it!
What a delicious salad for the 4th of July! I would love it if a guest brought it to our picnic! Your puppy is adorable!
Awwww you saw my little Sassy girl, (she looks so divaish) but is really a big personality! I have lost count how many times I have made this potato salad…its is so good.
I absolutely love potato salad and have never seen it made this way. I am definitely going to be giving this a try!
Do Becca, it is one of those recipes we have every July 4th! I bought a container years ago at a local grocery deli counter (ate almost the whole potato salad container) and decided to make a recipe of my own! We love it… hope you make it.
Everything looks so yummy and the designs are well thought of. How clever! I will try to make these for the weekend. LOL!