Red, White, and Bleu Potato Salad

★★★★★ 1 Review
dkeil avatar
By Debra Keil
from Owasso, OK

Show a little patriotism at your next picnic.

serves 4-6
prep time 15 Min
cook time 30 Min


  • 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

  • 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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