Jason Alley’s Red, White and Blue Potato Salad

1 Star2 Stars3 Stars4 Stars5 Stars 52 Ratings
  • Cook time icon 10 minutes Prep | 10 minutes Cooking
  • Servings icon 6 to 8 Servings
Jason Alley's Red White & Blue Potato Salad w-Duke's


  • 1 lb. red skinned potatoes, diced into ½-inch pieces
  • 1 lb. Yukon gold potatoes, diced into ½-inch pieces
  • 1 lb. purple potatoes, diced into ½-inch pieces
  • 4 scallions, thinly sliced
  • 6 small radishes, thinly sliced
  • 1 rib celery, finely chopped
  • 4 strips crispy bacon, chopped
  • 1½ cups Duke's Mayonnaise
  • Salt and pepper to taste


1. Place potatoes in a large pot of salted water and bring to a boil over high heat. Reduce to a simmer and cook the potatoes until a knife slides easily into the potatoes.

2. Drain and allow to cool fully.

3. While the potatoes are cooling, combine the remaining ingredients, except the salt and pepper, in a large mixing bowl.

4. After the potatoes have cooled, combine them with the mixed ingredients and cool completely in the refrigerator until ready to serve.

Leave a Review


Also Try