Creamy and simple potato salad with red, white, and blue potatoes is a hit at all your summer BBQ's. Recipe includes vegetarian options.
Prep Time30mins
Total Time30mins
Course: Salad
Cuisine: American
Keyword: potato salad, red white and blue potato salad, vegetarian
Servings: 6
Calories: 353kcal
Ingredients
1½lbspotatoes(675 grams) equal amounts of baby red, white, and blue potatoes
4eggslarge, hard boiled
1/3cupsour cream(76 grams)
½cupmayonnaise(113g)
1tbspspicy brown mustard
1bunch scallionsdiced
½lbbacon(225g) substitute 1/4 cup imitation bacon bits for vegetarian
salt and pepper to taste
1tbspchiveschopped
Instructions
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.
Video
Notes
Optional add-ins: 3-4 chopped radishes, 1/2 cup chopped red pepper, 1/2 cup chopped celery.