Red, White, and Bleu Potato Salad

Debra Keil

By
@dkeil

Show a little patriotism at your next picnic.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
30 Min

Ingredients

1
head garlic
2 Tbsp
olive oil
2 lb
red potatoes, washed and scrubbed
1 c
sour cream
1/4 c
white wine vinegar
1/4 c
fresh chives, chopped
1 tsp
kosher salt
1/2 tsp
fresh ground pepper
8 oz
crumbled bleu cheese
3
slices bacon, cooked crips and crumbled

Step-By-Step

1Wrap garlic head in foil, drizzle with olive oil, and roast in a preheated 350 degree oven for 30-40 minutes. Remove and let cool. When cool, squeeze cloves from the head and mash into a paste. Place in a small mixing bowl and set aside.

2Boil potatoes until soft. Let cool and dice.

3Whisk together roasted garlic, sour cream, vinegar, chives, salt and pepper. Carefully stir in blue cheese, bleu cheese, and bacon.

4Combine remaining ingredients. Refrigerate and serve. Serves 4-6.

About this Recipe

Course/Dish: Potato Salads