Red, White & Blue Potato Salad
Red, White & Blue Potato Salad requires approximately 45 minutes from start to finish. This recipe serves 4 and costs $1.33 per serving. This side dish has 349 calories, 14g of protein, and 16g of fat per serving. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free diet. 691 person were glad they tried this recipe. This recipe from Cupcakes and Kale Chips requires black pepper, red potatoes, kosher salt, and fat free greek yogurt. With a spoonacular score of 63%, this dish is pretty good. If you like this recipe, you might also like recipes such as Red, White & Blue Potato Salad, Red White and Blue Potato Salad, and Red, White, and Blue Potato Salad.
Servings: 4
Ingredients:
Freshly ground black pepper, to taste
½ c crumbled blue cheese (regular or reduced fat)
pinch of cayenne pepper
3 T cider vinegar
¼ t dry mustard
½ c Greek yogurt (fat free or low fat)
½ t kosher salt
2 lbs. small red potatoes, quartered
1 T chopped scallion
3 slices center cut bacon
Equipment:
pot
paper towels
bowl
frying pan
Cooking instruction summary:
Place the potatoes in a pot and cover with cold water.Bring to a boil and cook until fork tender, about 12-15 minutes.Drain the potatoes, place in a bowl, and cool completely.Cook the bacon in a pan until crispy, and drain well on a paper towel.Crumble the bacon and set aside.In a small bowl, combine the Greek yogurt, cider vinegar, dry mustard, cayenne pepper, salt, and black pepper, and stir until well-mixed.Gently fold in the reserved bacon, blue cheese, and scallions.Pour the Greek yogurt mixture over the potatoes, and toss gently.
Step by step:
1. Place the potatoes in a pot and cover with cold water.Bring to a boil and cook until fork tender, about 12-15 minutes.
2. Drain the potatoes, place in a bowl, and cool completely.Cook the bacon in a pan until crispy, and drain well on a paper towel.Crumble the bacon and set aside.In a small bowl, combine the Greek yogurt, cider vinegar, dry mustard, cayenne pepper, salt, and black pepper, and stir until well-mixed.Gently fold in the reserved bacon, blue cheese, and scallions.
3. Pour the Greek yogurt mixture over the potatoes, and toss gently.
Nutrition Information:
covered percent of daily need
