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Red, White, and Blue Potato Salad is a perfect accompaniment to your 4th of July side dishes! Made with red, white, and blue potatoes, and a warm bacon dressing, this is one mayo-free potato salad everyone will rave about!
No 4th of July jubilee is complete without potato salad.
In fact, going without it as a 4th of July side is simply un-American.
To show how completely Patriotic (or uber clever and creative in the kitchen) I am, I have Americanized this German potato salad knock off by fattening it up a bit and using red, white, and blue ingredients and transforming it into this gorgeous and glorious Red, White, and Blue Potato Salad you should deft add to your list of 4th of July side dishes..
Red, White, and Blue Potato Salad
And most grocery stores will help you out by bundling together a bag of red, white, and purple potatoes…which we are totally pretending are blue for this red, white, and blue potato salad. If you can’t find bags of red, white, and blue potato salads bagged together.
Just buy them separately, but I will suggest buying the blue potatoes sparingly. The color has a tendency to take over the entire color of the potato salad if you’re not careful while stirring it all together, so be forewarned!
Hot Bacon Dressing
My favorite part about this recipe is that it is mayo-free. I can’t stand potato salad that is loaded down with the stuff, especially when it’s been sitting out in the hot summer sun, so I usually try to bring a mayo-free side dish to parties when I have the chance.
This mayo-free potato salad is dressed with a warm bacon dressing that is absolutely to die for, and it’s super simple to pull together. All you need are a few simple ingredients:
- Apple Cider Vinegar
- Dijon Mustard
- Granulated Sugar
- Sweet Onion
- Salt, Pepper, and Fresh Herbs for garnish
- At this point, you just need to fry the bacon in a pan.
- Remove bacon from the pan and allow to drain on a paper towel then slowly whisk in the vinegar, mustard, and sugar into the bacon drippings into the brown sugar and vinegar mixture. Return the pan to the heat without wiping clean.
- Saute the garlic and onion in the pan until soft and fragrant then add to the dressing. Toss w/ potatoes then stir in fresh herbs and top w/ bacon and serve.
I’m drooling just thinking about it!
Red, White, & Blue Potato Salad
- Saute Pan
- Kitchen Spider
- Glass Bowls
- Fiestaware Serving Bowls
- Fiestaware Serving Spoons
- 2 lb mixed red, white, and Peruvian purple potatoes
- 2 tbsp kosher salt
- 8 slices thick center cut bacon
- 1/4 cup apple cider vinegar
- 1 tbsp prepared whole grain or Dijon mustard
- 1 tbsp granulated sugar
- 1/2 a medium Vidalia or sweet onion chopped
- 2 cloves garlic minced
- Salt & pepper to taste
- 2 tbsp freshly chopped flat leaf parsley
- 2 tbsp freshly chopped fresh basil
- Wash and dry potatoes, chop into bite size pieces, and place in a large dutch oven. 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 15-20 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 bacon and fry until golden brown and crispy.
- Remove bacon from pan with a slotted spoon and place on a plate or cutting board lined with a paper towel.
- Using the same pan the bacon was cooked in, saute garlic and onion over medium to med-high heat in the bacon grease, until soft and translucent, about 3-5 mins.
- Slowly add vinegar, Dijon, sugar to the garlic and onion and stir until well combined. Carefully give it a taste, and add salt and pepper, if needed. Bring to a simmer and cook for 1 or 2 minutes. Remove from the heat.
- Once potatoes are cooked, drain completely, and add them directly to the warm bacon dressing, stirring until well coated.
- Carefully fold in half of the chopped bacon bits and half of the chopped fresh herbs until evenly distributed.
- Add more salt and pepper if needed.
- To serve, sprinkle with the remaining bacon and herbs.