Celebrate Independence Day with Red, White and Blue Cheese Potato Salad

On July 4, 1776 the United States declared its freedom from Great Britain. To this day we celebrate the National Holiday with parades, fireworks, fairs, picnics, concerts, food, food and more food. To be honest, I’m happy about the food part. Celebrating the 4th of July in my family means a family picnic, a day of relaxing and enjoying time together and fireworks.

I typically plan out my picnic food weeks in advance to bring to our celebration but I always find myself scrambling at the last minute to find anything extra that sounds tasty to bring along. I’m the type of person that always wants there to be more than enough food and options. So if you’re like me and you’re scrambling for a last minute idea to bring to a picnic today, here are some ideas of delicious dishes to bring along: Tuscan Herb Pasta Salad, Basil Lime Fruit Kebobs, Refreshing Garden Ranch Dip, Cotija Cilantro, Guacamole Watermelon & Feta Salad Chickpea, Cucumber and Kale Tomato Cups and Greek Pasta Salad.

Potatoes for Red, White and Blue Cheese Potato Salad

Ingredients Red, White and Blue Cheese Potato Salad

Which brings me to today’s post: Red, White and Blue Cheese Potato Salad. And did I mention that there’s bacon involved? Potato salad is probably one of my favorite picnic foods but I often don’t buy it at the grocery store because there are usually eggs involved. (I’m not a fan of eggs.) Creating a more rustic potato salad where no peeling of potatoes is involved can be very quick and easy. I incorporated Blue Cheese Crumbles and Chunky Bleu Cheese dressing into this salad for an extra punch of flavor. I’m from Wisconsin, I like cheese, what can I say? No matter how you plan to celebrate Independence Day, don’t forget to bring a dish to pass!

Red, White and Blue Cheese Potato Salad

Serves 10 | Finish in 30 minutes
5

Blue cheese and bacon turn traditional American potato salad into an artisan dish.

Ingredients

  • ½ lb. Red Salad Potatoes
  • ½ lb. White Potatoes
  • ¼ c. Litehouse® Chunky Blue Cheese Dressing
  • ¼ c. Mayonnaise
  • ¼ c. Sour Cream
  • ½ c. Celery, diced
  • ½ c. Pre-Cooked Bacon Bits
  • ½ c. Litehouse® Simply Artisan Blue Cheese Crumbles
  • ¼ c. Chopped Green Onion
  • Salt and Pepper

Directions

  1. Thoroughly wash the potatoes and cut off any damaged parts. Cut the potatoes into large chunks and place them into a large pot of cool water.
  2. Salt the water and cook the potatoes until they are tender, about 15 minutes. Drain the potatoes and rinse with cool water.
  3. While the potatoes are cooking, whisk together the dressing, mayonnaise and sour cream in a large bowl. Add in the celery, bacon bits and onions and stir to combine.
  4. Add the potatoes into the sour cream mixture and toss the ingredients until the potatoes are coated with the mixture.
  5. Add in the blue cheese crumbles and gently toss to incorporate them into the salad. Season with salt and pepper to taste. Store covered in the refrigerator until ready to use.

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