Potato Salad: Red, White, and Blue
Creamy and simple potato salad with red, white, and blue potatoes is a hit at all your summer BBQ's. Recipe includes vegetarian options.
- 1½ lbs potatoes (675 grams) equal amounts of baby red, white, and blue potatoes
- 4 eggs large, hard boiled
- 1/3 cup sour cream (76 grams)
- ½ cup mayonnaise (113g)
- 1 tbsp spicy brown mustard
- 1 bunch scallions diced
- ½ lb bacon (225g) substitute 1/4 cup imitation bacon bits for vegetarian
- salt and pepper to taste
- 1 tbsp chives chopped
Cut the potatoes in half or leave whole if small enough. Boil the potatoes in salted water until fork tender. Drain and put in a mixing bowl.
Boil, peel, and chop the eggs.
While potatoes are cooking. Fry the bacon until crispy.
Saute the chopped scallions until tender.
Make the dressing by mixing together the sour cream, mayonnaise, and mustard. If Vegan use the dairy free sour cream and vegonnaise.
Assemble the salad.: To the cooked potoes add the eggs, cooked scallions, bacon or imitation bacon and dressing. Stir to mix, add salt and pepper to taste, Garnish with chopped chives.
Optional add-ins: 3-4 chopped radishes, 1/2 cup chopped red pepper, 1/2 cup chopped celery.
If you like your potato salad less creamy, use 2 lbs of potatoes instead of 1 1/2 lbs.
Serving: 0.75cup | Calories: 353kcal | Carbohydrates: 1g | Protein: 9g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 149mg | Sodium: 449mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg