Red, White, and Bleu Potato Salad

Debra Keil


Show a little patriotism at your next picnic.


★★★★★ 1 vote

15 Min
30 Min


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  • 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

How to Make Red, White, and Bleu Potato Salad


  1. Wrap 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.
  2. Boil potatoes until soft. Let cool and dice.
  3. Whisk together roasted garlic, sour cream, vinegar, chives, salt and pepper. Carefully stir in blue cheese, bleu cheese, and bacon.
  4. Combine remaining ingredients. Refrigerate and serve. Serves 4-6.

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About Red, White, and Bleu Potato Salad

Course/Dish: Potato Salads

Show 3 Comments & Reviews

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