Patriot Potato Salad
Prep time: 
Cook time: 
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Serves: large bowl, enough for party
A patriotic medley of red, white and blue varieties of mini potatoes with bacon & a special sauce, makes our 4th of July something to celebrate!
What to get:
  • 8 cups miniature tri-color potatoes (red, white & blue varieties) *2 bags/packages
  • 3 green onions, chopped (white & green parts)
  • 2 T red onion, chopped
  • 3 garlic cloves, chopped
  • 2 T fresh parsley, chopped
  • 5 strips cooked bacon, crisped & chopped (oven or via stove)
For Potato Salad Dressing:
  • ¼ cup mayonnaise (I use Best Foods-Light)
  • 1 tsp dried mustard
  • 1 T fresh rosemary, chopped finely
  • 1 tsp red wine vinegar
  • 1 tsp extra virgin olive oil
  • 2 tsp dried dill
  • 1 tsp lemon zest
  • squeeze of lemon
  • ¼ tsp sea salt (or more to taste)
  • ¼ tsp black pepper
  • ⅛ tsp cayenne pepper
What to do:
  1. In large pot,barely cover potatoes with water & simmer until boil begins (~14-17 minutes or until potatoes are tender with fork).
  2. Drain & cool, set aside.
  3. In a large bowl prepare dressing by whisking all dressing ingredients well.
  4. To bowl with dressing, add cooked potatoes (leave whole if they are very tiny or cut in half if larger than bite-size).
  5. Add chopped red & green onions, garlic, parsley and chopped bacon, combining well.
  6. Add additional sea salt to taste as desired.
  7. Refrigerate salad if serving later, or with leftovers.
This is super simple & bacon is a great salty touch. Season to your taste and you can easily add more salt & pepper before serving! Store in refrigerator in an airtight container.
Recipe by the dinnervine at