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Loaded Creamy Patriotic Potato Salad with Bacon

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A rich and unpretentious potato salad featuring creamy dressing, crispy bacon, fresh veggies, and a patriotic pop of red, white, and blue. Perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 3 pounds red potatoes, scrubbed and cut into bite-sized chunks
  • 8 slices thick-cut bacon (Applewood-smoked preferred)
  • 4 large hard-boiled eggs, peeled and chopped
  • 2 stalks celery, finely diced
  • 1 medium red bell pepper, diced
  • 1/2 cup fresh blueberries (optional)
  • 3 green onions, thinly sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup small-curd cottage cheese, blended smooth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place the cut red potatoes in a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil over medium-high heat. Cook until tender but still firm, about 12-15 minutes. Drain and rinse with cold water to stop cooking. Set aside to cool slightly.
  2. Place eggs in a separate pot, cover with cold water, and bring to a boil. Once boiling, turn off heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath to cool completely. Peel and chop roughly.
  3. In a medium skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes, flipping halfway. Transfer to paper towels to drain and cool. Once cooled, crumble into bite-sized pieces.
  4. In a food processor or blender, combine mayonnaise, sour cream, blended cottage cheese, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
  5. In a large mixing bowl, gently fold together the warm potatoes, chopped eggs, celery, red bell pepper, green onions, blueberries, and bacon crumbles. Pour the creamy dressing over the top and gently mix until everything is evenly coated.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir gently before plating.

Notes

For dairy-free, substitute sour cream and cottage cheese with plain coconut yogurt and use vegan mayonnaise. For vegan, replace bacon with crispy coconut bacon or smoked tempeh bits. To keep potatoes firm, rinse with cold water after boiling. Chill salad at least 1 hour for best flavor. Salad keeps well up to 2 days refrigerated. Add extra apple cider vinegar or lemon juice before serving for more tang.

Nutrition

Keywords: potato salad, bacon, creamy potato salad, patriotic salad, summer salad, picnic recipe, barbecue side dish

Find it online: https://juliamadeit.com/loaded-creamy-patriotic-potato-salad-with-bacon-easy-5-star-recipe/