No 4th of July jubilee is complete without potato salad.
In fact, going without it is simply un-American.
So, to show how completely Patriotic (or uber clever and creative in the kitchen) I am, I have Americanized my Bacon & Brown Sugar Sweet Potato Salad by using colorful ingredients and adding more bacon and a smidge of bacon drippings.
Trader Joe’s also helped me out by bundling together a handy, dandy bag of red potatoes, white potatoes, and purple potatoes…which we are totally pretending are blue.
I mean…hello?!? Red, white, and blue potatoes?!?
Now, if I could only take credit for actually being the first one to ever post a tri-color potato salad recipe then my 4th of July would be complete before it even started.
We could all take credit for being the first in our families to bring a red, white, and blue potato salad to a shindig!
Getting to know you…
What recipe do you make that your family adores?
What is favorite thing to get from Trader Joes?
Any plans for the 4th?
Red, White, & Blue Potato Salad
- 1 lb and 12 oz. of mixed red white, and Peruvian purple potatoes
- 1 tsp extra virgin olive oil
- 2 tbsp kosher salt
- 8 slices thick center cut bacon
- 1/2 cup apple cider vinegar
- 2 tbsp prepared whole grain or Dijon mustard
- 1/4 cup brown sugar
- 3 tablespoons bacon drippings
- 2 whole garlic cloves unpeeled
- 1/2 a medium Vidalia or sweet onion
- Salt & pepper to taste
- 1 tbsp freshly chopped flat leaf parsley
- 1 tbsp freshly chopped fresh basil
Wash and dry potatoes, chop into bite size pieces, and place in a large stock pot. Add enough water to cover the potatoes, cover with a lid, and bring to a boil over high heat.
Once boiling, lower heat to med-high, remove lid, add salt, stir, and continue boiling for 15 mins or until fork tender and cooked through.
While potatoes are boiling, pre-heat a saute pan over medium high heat and slice bacon into thin strips.
Once pan is hot, add oil and then bacon, and fry until golden brown and crispy.
Remove bacon from pan and place on a plate or cutting board lined with a paper towel.
Pour excess bacon grease from the frying pan into a coffee mug or grease keeper. DO NOT WIPE CLEAN.
In a separate bowl, whisk together vinegar, mustard, brown sugar, and bacon drippings until well combined. Add salt and pepper to taste. Set aside.
Using the same pan the bacon was cooked in, saute garlic and onion over medium to med-high heat until soft and translucent, about 3-4 mins. Whisk into the dressing.
Once potatoes are cooked, drain completely, and add them directly to the dressing, stirring until well coated.
Stir in half of the bacon bits and half of the herbs until evenly distributed.
Add more salt and pepper if needed.
To serve, sprinkle with the remaining bacon and herbs.