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!
Course 4th of July Side Dishes, Side Dishes
Cuisine American, German
Keyword 4th of july side dishes, mayo free potato salad, potato salad
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.