Red, White And Bleu Savory Potato Salad

Serves 8-10

Recipe contributed by Megan Murphy, Texas, USA


6 large red potatoes, unpeeled

4 hard boiled eggs, peeled

4 small green onions, thinly sliced (white and light green part only)

6 slices maple smoked bacon

1/2 cup blue cheese crumbles (or one 4-ounce package)


1-1/2 cup mayonnaise

1/3 cup minced bread & butter pickles

1 tablespoon cider vinegar

2 tablespoons reserved bacon drippings

1 tablespoon prepared mustard

1/4 teaspoon celery seed (ground or whole)

1/4 teaspoon Tabasco sauce

1 teaspoon ground black pepper

1/2 teaspoon salt


In large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving 2 tablespoons drippings. In medium bowl, stir together all dressing ingredients; if thinner dressing is desired, add small amounts of liquid from pickle jar.

While potatoes are still warm, cut into small chunks. In deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times ending with dressing. Top with crumbled bacon and blue cheese.

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