Red, White and Blue Cheese Potato Salad

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Is it hard for anyone else to believe that this is the last week of June?

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Even though it just officially started, I feel like summer is flying by and will be gone in the blink of an eye.  Slow down, summer!  I am not ready for you leave!

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There are still cook-outs to be had, cold beers to drink, pools to swim in and beaches to visit. 

I guess I had better get a move on.

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Well, because the ultimate summer holiday is coming up next week, I figure I should probably share some recipes that will be perfect for your 4th of July barbeques-starting with this potato salad. 

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Red skinned potatoes, creamy dressing, blue cheese, and bacon.  Does it really get much better than that? 

I didn’t think so.

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 Red, White and Blue Cheese Potato Salad

makes 8-10 servings

Print this recipe!


  • 3 lbs red skin potatoes
  • 1 tsp salt (for water)
  • 1 cup light mayonnaise
  • 4 oz crumbled blue cheese
  • 1/4 cup real bacon bits (or 3 strips cooked and crumbled bacon)
  •  1/2 onion, finely chopped
  • 2 tbsp white vinegar
  • salt and pepper to taste


  1. Cut potatoes into 1 inch pieces, leaving skin on. 
  2. Add cut potatoes to a large pot.  Cover with cold water.  Add about 1 tsp salt to the water and bring to a boil.  Cook potatoes for about 10-15 minutes until they are soft and easily pierced with a fork.  Do not over cook potatoes.
  3. Drain potatoes and cool completely.
  4. Combine remaining ingredients in a large bowl.  mix until smooth.
  5. Add potatoes to dressing, and toss to coat them, being careful not to break up the potatoes.
  6. Season with salt and pepper to taste.   
  7. Chill potato salad for at least one hour before serving.

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