Red White and Blue Potato Salad


Some of the things that are awesome about this salad besides the brilliant flavors and show stopping good looks: since there is no mayo, you can bring it to pot-lucks and parties or leave it out on a hot table and not worry that you are going to give anyone food poisoning (always good). You can lose the bacon and have a Vegan dish (gotta have options). Aaaand my favorite: you can make this the day ahead,cover it in plastic wrap and call it a day- just pull it out to serve the next day (and it will taste even better. )


  • 3 pounds small red, white and blue potato medley
  • 6 slices thick cut bacon
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • ¼ cup grainy mustard
  • 1 cup green onions, thinly sliced (green and white parts)
  • 2 cups celery, thinly sliced
  • .75 ounces fresh dill, roughly chopped
  • kosher salt


  1. Add the potatoes to a large pot and cover with water. Add some salt and bring to a simmer, cooking the potatoes for about 20 minutes or until just fork tender. Drain the potatoes, briefly rinse them with cold water, drain and add them back to the pot.
  2. Meanwhile, cook the bacon in a large sauté pan over medium heat, flipping often until both sides are crispy and the fat has rendered, about 15 minutes. Remove the bacon, chop roughly and set aside.
  3. Over low heat, add the red wine vinegar to the pan and using a spoon, scrape up all of the browned bits from the bottom of the pan. Add the vinegar to a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.
  4. Add the bacon, green onions, celery and dill. Toss everything well and season to taste with kosher salt.
  5. *If you desire, I also like the potato salad smashed up a bit, it tends to soak up the flavor.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

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