Jason Alley’s Red, White and Blue Potato Salad

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  • 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

Ingredients

  • 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

Preparation

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. Drain and allow to cool fully. While the potatoes are cooling, combine the remaining ingredients, except the salt and pepper, in a large mixing bowl. After the potatoes have cooled, combine them with the mixed ingredients and cool completely in the refrigerator until ready to serve.

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