Red White and Blue Potato Salad

At the beginning of June, my daughter and I went on vacation to California to visit family who were out visiting from the East Coast. We hit the beach, Disneyland and Yosemite. Quite a week and a half, I must say, but it was well worth the fun. To top it off when we returned it was finally summer in Nevada. Now, with summer setting in nicely and the Nation’s birthday coming up, I am making my staple potato salad which is both a perfect recipe for the season and the upcoming 4th of July holiday. Just a little different from the rest my Red, White and Blue potato salad packs great flavor and creaminess, your guests won’t know what hit them. Red potatoes, which are more “waxy,” some say, hold their shape well without becoming too mashed up. While white creamy dressing balances out the sharp blue cheese and crispy salty bacon fuses all the flavors together. If you think you do not like blue cheese, don’t count this recipe out just yet. I served this potato salad to guests at a summer BBQ party, and even those who do not like blue cheese appreciated this salad and went back for seconds. The combination of bacon and blue cheese is one of my favorites so when I thought of changing up my potato salad, I had no problems figuring out a flavor combination that would satisfy.

The trick, with any potato salad, is to season the potatoes while they are still warm so the potatoes are flavorful all the way through. In this recipe we season the potatoes with white wine vinegar. However, if you like your potato salad with a vinaigrette dressing instead of a creamy dressing, put the dressing on while the potatoes are still warm and the potatoes will soak up all the flavor.

Potato salad is a great summer dish at pot lucks or just to make on Sunday for quick side dishes throughout the week.  Saves some time and keeps you out of the kitchen every evening, as the days get warmer.

At the Farmer’s Market: Potatoes are abundant at local farmers’ markets right now as are herbs.

Red, White and Blue Potato Salad

3lbs small red potatoes (skin on)
2T kosher salt
1T white wine vinegar
12oz pkg bacon
5-6 chopped green onions (green and white parts)
3/4 cup mayo
1 1/2 cup sour cream
2oz crumbled blue cheese
1 sage leaf, chopped finely (or 2 teaspoons dried)
Salt and pepper

2T chopped chives(garnish)

DIRECTIONS
Place whole potatoes in a pan cover with water and add 2T salt. Bring to a boil, then lower the heat and simmer 20 minutes. Allow to cool enough to handle. Cube potatoes (or crumble the potatoes with your hands) while still warm and add vinegar.

Chop and cook bacon until very crisp (it will soften in the salad so be sure you cook very crisp so the bacon doesn’t become too chewy). Stir in bacon and green onions (set aside a little for garnish) with the potatoes.

Mix mayo, sour cream, blue cheese, sage, salt and pepper, to make the dressing. Toss dressing and potatoes, cover and chill for a few hours to mix flavors.

Top with rest of chopped bacon and green onions (or chives) before serving.