This Potato Salad is the very best salad recipe ever! Made with Red, White, & Blue Potatoes, it is a patriotic recipe worth serving on those special occasions! It is loaded with bacon and dill, with just a tiny hit of spicy jalapeno. All of this is coated with sour cream and mayonnaise based dressing.
A patriotic potato salad made with Red, White & Blue Potatoes, making this the most fabulous side dish to serve at your next Memorial Day or July 4th picnic. As a matter of fact, you will want to serve this all summer long! And, it will be the first empty bowl at your next picnic!
A Patriotic Salad perfect for picnics all summer long
Summertime is the time of year when potato salads become a popular recipe on the picnic table. While this recipe is perfect for Memorial Day and July 4th, you can still enjoy this recipe all summer long!
Grumpy loves when I have a side dish of potato salad in the summer. He loves it even more when I add bacon, dill, and jalapeno to it! Normally it will take a couple of days for us to finish up a recipe of potato salad, but not so with this one. Grumpy loves it so much that it has been known to be the only item on our dinner plate!
FAQ’s about this Recipe
You may use any potato you wish in this recipe! Red, White, and Blue Potatoes are not always readily available in all stores. I would hate to have you miss out on such deliciousness just because you couldn’t find the tri-color potatoes!
Absolutely! If you can’t take the heat (pun intended!), then dice up some green bell pepper to take its place. Don’t like green bell pepper? then feel free to leave it out of the recipe. It won’t hurt, I promise!
I love to use sour cream in this mayonnaise based dressing because it adds a freshness to the salad that compliments the fresh dill. It also cuts that “heavy” taste that mayonnaise can give a salad dressing.
How to make Red, White, & Blue Potato Salad
A patriotic salad that will be the best potato salad recipe you have ever eaten! Perfect for holidays and picnics and to enjoy all summer long!
Prepare your ingredients. Cook and cool potatoes, toss them with vinegar. Next measure ingredients for recipe.
Mix your salad ingredient together. Toss together your potatoes, bacon, tomatoes, green bell pepper, jalapeno pepper, dill, and onion.
Stir together your mayonnaise dressing and add to salad ingredients.
Serve with extra bacon and dill.. Sprinkle extra bacon and dill over top of salad if desired. Store leftovers in the refrigerator.
I thought the colors in the potato salad were beautiful. I really loved the “blue” potato. It is such a pretty color! The fresh dill, jalapeno, and crispy cooked, thick cut bacon made this salad even more special! Your salad can be the talk of the party because it will not only be patriotic but super TASTY!
What to serve with Potato Salad
We love serving this summer time salad up with a nice juicy burger like this Steakhouse Bacon Cheeseburger, or Caprese Venison Burger! Then, we like to finish off with one of these Homemade Peanut Butter Cookies!
If you made this Potato Salad recipe, please rate it below!
- 1-1/2 pound Red, White, & Blue Potatoes
- 1 tablespoons rice wine vinegar
- 1/3 cup finely diced red pepper
- 1/3 cup finely diced green pepper
- 1 small finely diced jalapeno pepper
- 2 tablespoons diced red onion
- 2 tablespoons finely chopped fresh dill
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 8 slices crisply cooked bacon, crumbled
- 1 cup grape tomatoes
- Salt and Pepper to Taste
- Cook potatoes according to package directions. Cool completely before dicing.
- Toss vinegar with cooled, diced potatoes.
- Add peppers, onion and 5 slices of the crisp cooked bacon.
- Season with salt and pepper. Toss to combine.
- In a separate bowl stir together mayonnaise, sour cream and fresh dill.
- Add to potato vegetable mixture and stir to coat.
- Top with grape tomatoes and the remaining bacon.
- Refrigerate until serving.
Serving Size:1/8 of recipe
Amount Per Serving: Calories: 360 Total Fat: 34g Saturated Fat: 10g Trans Fat: 0g Cholesterol: 44mg Sodium: 684mg Carbohydrates: 7g Fiber: 1g Sugar: 2g Protein: 6g