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Red, White, & Blue Potato Salad

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Total Time35 Mins

Prep Time15 Mins

Cook Time20 Mins

ServingsServes 6-8

Potato Type: Petite

Cuisine: American

Prep Method: Boiled

Dish

Side Dish

Prep Time

15 Mins

Cook Time

20 Mins

Servings

6-8

Ingredients

2 pounds Red/White/Blue Petite Potato Medley, halved lengthwise
¾ cup (4 ounces) Red Bell Peppers, diced
8 slices Bacon, cooked and crumbled (about ¾ cup or 2.5 ounces)
¼ cup (1 ounce) Blue Cheese, crumbled
¼ cup (1 ounce) Green Onions, sliced
¼ cup (2 ounces) Mayonnaise
1 cup (8.6 ounces) Greek Yogurt
1 teaspoon (6 grams) Salt
3 teaspoons (9 grams) BBQ Seasoning
2 teaspoons (10 grams) Apple Cider Vinegar
1 teaspoon (2 grams) Smoked Paprika
1 tablespoon (8 grams) Garlic, minced
1 teaspoon (6 grams) Dijon Mustard

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Preparation

Steam the potatoes for 12-15 minutes, or until fork tender. Spread onto a sheet tray or large plate and let cool slightly.
- Steaming, as opposed to boiling, is the best method to retain the color of the potatoes.
While the potatoes cook, cook the bacon until crisp. Transfer to a paper towel-lined plate, then crumble once cooled.
In a medium bowl, whisk together the mayonnaise, Greek yogurt, salt, BBQ seasoning, apple cider vinegar, smoked paprika, garlic, and Dijon mustard until smooth.
Add the cooled potatoes, red bell pepper, bacon, blue cheese, and green onions to a large mixing bowl. Pour the dressing over the potato mixture and gently fold until evenly coated.
Refrigerate for at least 30 minutes before serving for best flavor and texture. Garnish with additional green onions or blue cheese if desired. Serve and enjoy!

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Nutrition Facts Per Serving

Calories

300

Fat

14g

Sodium

930mg

Cholesterol

25mg

Vitamin C

53.80mg

Carbohydrates

32g

Fiber

3g

Protein

13g

Potassium

830mg

Sugar

4g

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