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Flavorful Red White Blue Loaded Potato Salad with Bacon Easy Recipe

red white blue loaded potato salad with bacon - featured image
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A colorful and festive potato salad featuring crispy bacon, fresh blueberries, cherry tomatoes, and a creamy tangy dressing. Perfect for summer cookouts and gatherings.

Ingredients

Scale
  • 2 pounds red or Yukon gold potatoes, cut into bite-sized pieces
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup fresh blueberries, rinsed and patted dry
  • 1 cup cherry tomatoes, halved
  • 3 large hard-boiled eggs, peeled and chopped
  • 3 stalks green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes or until the potatoes are fork-tender but still firm. Drain and rinse under cold water to stop cooking. Set aside to cool.
  2. While potatoes cook, place eggs in a separate pot, cover with cold water, and bring to a boil. Once boiling, remove from heat and cover the pot. Let sit for 10 minutes. Transfer eggs to ice water, cool completely, peel, and chop.
  3. In a skillet over medium heat, cook the bacon slices until crisp, about 6-8 minutes per batch if needed. Transfer to a paper towel-lined plate to drain excess fat. When cool, crumble into bite-sized pieces.
  4. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey (if using), salt, and pepper. Taste and adjust seasoning as needed.
  5. In a large mixing bowl, gently fold together the cooled potatoes, chopped eggs, crispy bacon, blueberries, cherry tomatoes, green onions, and parsley. Pour the dressing over the salad and toss gently to coat evenly without breaking the potatoes.
  6. Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Before serving, give it a gentle stir and adjust seasoning if needed.

Notes

Avoid over-mixing to keep potatoes intact and salad vibrant. Use fresh blueberries when possible and ensure they are dry to prevent watery salad. For dairy-free, substitute mayonnaise with avocado mayo or plant-based alternative. Greek yogurt can replace half the mayo for a lower-fat option. Bacon fat can be saved and added to dressing for smoky depth. Store leftovers in airtight container up to 3 days; add fresh bacon crumbles before serving again.

Nutrition

Keywords: potato salad, bacon, blueberry, summer recipe, picnic, barbecue, loaded potato salad, red white blue, easy potato salad

Find it online: https://breezybake.com/flavorful-red-white-blue-loaded-potato-salad-with-bacon-easy-recipe/