Patriotic Red (crispy bacon) , White (potato), & Blue (cheese) American Potato Salad is perfect for Memorial Day, Fourth of July, or Labor Day!
This recipe began years ago while running late to a concert park picnic 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 that night.
I came home and made it many times, over many years, until it became THE July 4th traditional salad recipe….
Perfect for July 4th, Memorial Day, and Labor Day when the red, white, and blue colors are all around us.
The warm potatoes will help melt the blue cheese and absorb the dressing. Toss well and store in a sealed container in the fridge, gets even better by the next day…
Now that is how I interpret the patriotic flag colors. The creamy blue cheese, mixed with the crunchy celery, and oh who doesn’t love a little crispy bacon now and then?
You can garnish with some additional crumbled bacon and a little parsley to make it really pretty.
Patriotic Red (crispy bacon), White (potato), & Blue (cheese) American Potato Salad is perfect for Memorial Day, Fourth of July, or Labor Day!
- 5 pounds yukon potatoes peeled and cubed
- 8 strips of crispy bacon crumbled
- 1/4 cup crumbled blue cheese
- 1 cup chopped parsley
- 2 cups sliced green onions
- 2 cups sliced celery
- 2 tablespoon fresh thyme leaves
- 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
- 1/4 sour creme
First, bring 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 and pour into the bottom of the large bowl, then placed drained potato into the bowl. Stir to combine. Next add 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 store in a sealed container in fridge, gets even better by the next day!
Bacon: I use Costco Kirkland pre-cooked brand. It prepares easily without the mess in the microwave and crisps up beautifully. Or bake bacon on a rack over a cookie sheet in the oven, or saute bacon in heavy skillet until crisp. Drain on paper towels after cooking by your method. all photography images and text © Lisa Torres | Delicious Table
July 4th wouldn’t be the same without our patriotic Red, White, and Blue American Potato Salad. Enjoy with your friends and family, they will love it and want to take home their own containers if there is any left over!
Happy July 4th!
All the Best,