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Creamy Red White Blue Potato Salad with Crispy Bacon

Creamy Red White Blue Potato Salad - featured image
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A colorful and creamy potato salad featuring red, white, and blue potatoes with crispy bacon, perfect for summer gatherings and festive occasions.

Ingredients

Scale
  • 1 pound red potatoes, washed and cut into bite-sized pieces
  • 1 pound white potatoes, peeled and cubed (Yukon Gold recommended)
  • 1 pound blue potatoes, scrubbed and chopped
  • 6 slices thick-cut bacon (Applewood smoked preferred)
  • 3 large eggs, hard-boiled and chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup celery, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place all the potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt and bring to a boil over medium-high heat. Cook until potatoes are tender but firm when pierced with a fork, about 12–15 minutes. Drain and let cool slightly.
  2. While potatoes cook, place eggs in a medium saucepan, cover with cold water, and bring to a boil. Once boiling, turn off heat and cover, letting eggs sit for 10 minutes. Then cool under cold running water and peel. Chop roughly and set aside.
  3. In a skillet over medium heat, cook bacon slices until crispy, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain, then crumble into bite-sized pieces.
  4. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.
  5. In a large mixing bowl, gently fold together the cooled potatoes, chopped eggs, red onion, celery, and parsley. Pour the dressing over the mixture and toss lightly until everything is coated but potatoes remain intact.
  6. Sprinkle crispy bacon over the top and give a final gentle toss. Taste and adjust seasoning if needed.
  7. Refrigerate the potato salad for at least 1 hour before serving to let flavors marry.

Notes

Avoid overcooking potatoes to prevent mushy salad. Peel white potatoes but leave skins on red and blue potatoes for color and texture. Cook bacon slowly over medium heat for even crispiness. Fold ingredients gently to keep potatoes intact. Chill at least 1 hour before serving; flavors improve after a day. If salad seems dry after chilling, stir in a bit more mayonnaise or milk.

Nutrition

Keywords: potato salad, creamy potato salad, red white blue potatoes, bacon potato salad, summer salad, picnic recipe, BBQ side dish

Find it online: https://milaspoon.com/creamy-red-white-blue-potato-salad-with-crispy-bacon-easy-recipe/