This potato salad is made with red, white and blue potatoes, creamy greek yogurt and horseradish dressing and crunchy red bell peppers and crumbled bacon. You can add in blue cheese for additional flavor, or omit it if you aren’t a fan. The classic steakhouse flavors pair perfectly with grilled steaks, meats and burgers for your backyard cookout and picnics for Memorial Day, the Fourth of July, or anytime through the summer.
This post contains affiliate links. I originally shared this recipe on May 27th, 2016. I have updated the text and photos to share it with you again today.
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Why We Love This Red, White and Blue Potato Salad Recipe
My motto is, You can never have enough potato salad recipes. Seriously it is! And it is true. While I do love a Classic Potato Salad with Hard Boiled Eggs, I have been known to do all sorts of creative foodie things with potato salad. Like taking the mayonnaise out completely for a vegan version of potato salad with lots of herbs and sundried tomatoes. Or there’s my Warm German Potato Salad (with hearts of celery and sweetened with maple syrup!) And then there’s this creamy Horseradish Potato Salad to go with your Easter Ham. But today’s recipe for Red, White and Blue Potato Salad may just be my most creative and gourmet potato salad creation yet!
It is made with a combination of red, white and blue potatoes that are steamed until they’re perfectly tender. Then they are tossed with a delicious and creamy Greek Yogurt and Mayonnaise dressing with the addition of horseradish.
If horseradish sounds strange to you, just trust me and imagine how amazing it is with grilled beef! Then I went and added in bacon too! Because a bit of smoky bacon with creamy potatoes is pretty much the thing of dreams. And then if you want to get totally gourmet foodie on this salad you can add in crumbled blue cheese for an additional pop of flavor!
The results are a totally unique potato salad to share with your foodie friends at a potluck or picnic to celebrate Memorial Day Weekend or the Fourth of July.
- Red, White and Blue Potatoes: If you aren’t familiar with these multi-colored potatoes, you can buy these in small sacks in the produce department. They are often sold as a blend, but occasionally you can find them separately and you can just make a blend of your own. They are small thin-skinned potatoes.
- Plain Greek Yogurt: you can use full-fat or non-fat depending on how indulgent you want to make this recipe.
- Mayonnaise: We use a 1/2 cup of Greek yogurt and only 1/4 cup of mayonnaise. This is enough to give it a classic taste, but not too much to make it high in calories.
- Horseradish: The peppery kick from horseradish is great with the smoky bacon and really pairs well with grilled meat and burgers.
- Red Bell Peppers and Red Onion: I opted for two red-colored veggies to stick with our patriotic theme. The red bell pepper adds a nice crunch and sweetness to the overall flavors and textures.
- Bacon: The smoky flavor of the bacon really makes this whole dish come together in a savory way.
- Blue Cheese: I know blue cheese is not for everyone, that’s why I made it optional in this recipe, but if you do like blue cheese it is truly magical in this combination! It completes the classic steakhouse flavors!
Step-By-Step Instructions For Making This Recipe
Step 1: Steam Potatoes
Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes to the basket, cover and steam until a knife tip or fork inserted into the the potatoes comes out easily, 15 to 20 minutes.
Step 2: Whisk Dressing
Meanwhile, whisk yogurt, mayonnaise, horseradish, salt and pepper in a large bowl.
Step 3: Toss Hot Potatoes With The Dressing
Add hot potatoes to the dressing and stir to coat. Let cool.
Step 4: Add Veggies and Bacon To The Potato Salad
Add peppers, onion and bacon and toss to combine. If you are using blue cheese, add that in now too. Transfer to a serving bowl and garnish with parsley if using. Chill until ready to serve.
FAQs and Expert Tips For This Patriotic Potato Salad Recipe
Blue potatoes, also sometimes called purple potatoes, are brightly-hued but naturally occurring varieties of potatoes that have blue flesh and skin. They can be cooked and enjoyed like white, red and yellow potatoes. Some varieties of blue potatoes include Adirondak Blue, Magic Molly and All Blue. There are some varieties of blue potatoes that are blue or purple on the outside but have white flesh like Huckleberry Gold.
This potato salad is great made up to two days ahead. Stir well before serving and top off with fresh parsley.
Variations To Try
- Instead of red peppers, try finely chopped celery.
- Skip the horseradish and use 2 teaspoons Dijon mustard and 2 teaspoon relish for a more classically flavored dressing.
- Use red potatoes instead of multicolored to make this any day of the summer.
- Skip the bacon to make this vegetarian and garnish with smoked paprika and shiitake bacon if you like.
- Add two or three chopped hard-boiled eggs to the salad with the veggies and bacon.
- Add a handfull of chopped dill and chives to the salad for a fresh burst of herbs.
More Gourmet Barbecue Side Dishes and Recipes
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Red, white and blue potatoes come together in a festive and patriotic potato salad for Memorial Day or Fourth of July barbecues. The creamy horseradish dressing and bacon make this a special recipe that will be devoured. It is the perfect pairing for grilled burgers and steaks! Add in blue cheese for an additional flavor pop!
- 3 pounds small red, purple and yellow potatoes, cut into 2-inch chunks
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons prepared horseradish
- ¾ teaspoon salt
- ½ teaspoon pepper, preferably white
- 1 red bell pepper diced
- ½ cup minced red onion
- 4 slices uncured bacon, cooked and crumbled
- chopped parsley, for garnish if desired
- Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes to the basket, cover and steam until a knife tip or fork inserted into the the potatoes comes out easily, 15 to 20 minutes.
- Meanwhile, whisk yogurt, mayonnaise, horseradish, salt and pepper in a large bowl.
- Add hot potatoes to dressing and stir to coat. Let cool.
- Add peppers, onion and bacon and toss to combine. Transfer to a serving bowl and garnish with parsley if using. Chill until ready to serve.
For even more flavor add ½ cup crumbled bleu cheese (2 oz) to the salad.
To speed cooling time in step 3, spread the potato salad out in a baking dish and place in the fridge to cool before continuing with step 4.
- Serving Size: 1 cup
- Calories: 202
- Sugar: 3 g
- Sodium: 421 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 8 g