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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.