Real Recipes From Real Home Cooks ®

red, white & blue potato salad

(1 rating)
Recipe by
George Levinthal
Goleta, CA

I wanted to make a potato salad without mayonnaise and found a great combination between a German potato salad and a typical potato salad. The vinegars and mustards make it zesty and the bacon, celery and onions gives it the crunch. I was very luck and honored to have my recipe published in Taste of Home Magazine. It's almost time for BBQ and picnic season and this will fit in perfectly. Enjoy.

(1 rating)
yield 10 - 15
prep time 45 Min
cook time 15 Min
method Stove Top

Ingredients For red, white & blue potato salad

  • 3/4 lb
    bacon (preferably uncured)
  • 1 lb
    small white potatoes
  • 1 lb
    small red potatoes
  • 1 lb
    small purple potatoes
  • 1/4 c
    white wine
  • 1/2 c
    chicken stock (low or un-salted)
  • 3 Tbsp
    each of red wine and sherry vinegars
  • 1 Tbsp
    dijon mustard
  • 1 Tbsp
    stone ground mustard
  • 3/4 tsp
  • 3/4 tsp
    black pepper
  • 6 Tbsp
    extra virgin olive oil
  • 3 stalk
    celery, chopped
  • 1 c
    green onions, chopped
  • 1 sm
    sweet red pepper, seeded and medium dice.
  • 3 Tbsp
    each of fresh dill, flat leaf parsley and basil, chopped
  • 2 Tbsp
    toasted sesame seeds

How To Make red, white & blue potato salad

  • 1
    Cook the strips of bacon until crisp. Drain on paper towels. Break the bacon onto small, bite-sized pieces and set aside
  • 2
    Depending upon their size, halve or quarter the potatoes into large, bite-sized pieces, drop into a large pot of boiling salted water and cook for 10 to 12 minutes (the purple potatoes a little less) until they are just cooked through, fork tender, but not to the point of falling apart. You may have to do this in two batches. Drain in a colander and place in a large bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  • 3
    Combine the vinegars, mustards, salt, and pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the celery, bacon, green onions, red pepper, dill, parsley, basil, half of the sesame seeds and toss. Sprinkle the remaining sesame seeds on top. Serve warm or at room temperature.