Red, White, & Blue Potato Salad

This classic piece of Americana gets an upgrade with tangy blue cheese and crispy bacon. Add in some multicolored potatoes, and you have a fun salad perfect for your 4th of July bash!

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 3 lb. Gold Fingerling or Mixed Color Fingerling Potatoes
  • 1/2 c. Fresh Chives, finely chopped
  • 1/4 c. Fresh Parsley, finely chopped
  • 6 slices Bacon, chopped
  • 1 c. Blue Cheese, crumbled
  • 1/2 c. Olive Oil
  • 2 tbsp. Dijon Mustard
  • 1/4 c. Red Wine Vinegar
  • Salt & Black Pepper
  • 1 Shallot, minced
  • 1 clove Garlic, minced
  • Salt & Black Pepper


  1. Thoroughly wash all potatoes, then chop all potatoes into uniform chunks. If using mixed colors of potatoes, boil red and gold potatoes together but boil the purple potatoes separately – they tend to bleed their color when they’re cooking. Cook potatoes for about 10 minutes or until tender then drain, continuing to keep purple potatoes separated. Allow to cool.

  2. While potatoes cook, cook chopped bacon until crisp, then drain and cool. Whisk together olive oil, Dijon mustard, vinegar, herbs, shallot, and garlic; season liberally with salt and pepper.

  3. When potatoes are cool, combine with bacon and blue cheese crumbles. Pour on dressing and toss until potatoes are evenly coated and bacon and blue cheese have been evenly distributed throughout. Serve chilled or at room temperature.

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