Fourth of July Red, White and Blue Potato Salad with Blue Cheese

Want to impress the crowd at your next picnic or summer BBQ? Try this Red, White and Blue Cheese Potato Salad. For years my husband insisted we buy the deli version from the grocery store for every cookout—until I recreated it at home. The homemade version is richer, tangier and far more satisfying than the deli counter version.

This loaded blue cheese potato salad is simple to make and packed with big chunks of blue cheese, crispy bacon, crunchy celery and bright green onions, all mixed into a creamy, flavorful dressing. If you love blue cheese, this will become your go-to potato salad for summer gatherings.

If you remember the Red, White and Blue Potato Salad from the deli counter, you’ll recognize the core elements here: hearty red potatoes, bold blue cheese crumbles, crisp bacon and a creamy dressing that ties everything together. I used those same ingredients and adjusted the ratios—more blue cheese, more bacon and a balanced dressing—to make an even more intense, satisfying salad.

The name comes from the colors in the bowl: red potatoes, white dressing and blue cheese. For a festive twist, you can include baby purple potatoes along with the red potatoes for an extra pop of color that lives up to the “red, white and blue” theme.

This salad keeps well in the refrigerator and actually benefits from chilling for at least 30 minutes so the flavors meld. It’s perfect for picnics, BBQs, Fourth of July parties and potlucks. Make a double batch if you expect a crowd—this one disappears fast.

Ingredients you’ll need

• Red potatoes – I prefer red potatoes because they hold their shape and their thin skins add color and texture; no need to peel them.
• Bacon – cook and crumble ahead of time. Fry in a skillet or bake in the oven; about 6 slices yields roughly 1/2 cup crumbled bacon.
• Blue cheese crumbles – the star flavor; use the full 5-ounce container for pronounced blue cheese bites throughout the salad.
• Minced white onion – finely minced so it blends into the salad without large, harsh bites.
• Diced celery – adds a refreshing crunch.
• Green onions – diced for color and a mild onion flavor; reserve a few to sprinkle on top.
• Chunky blue cheese dressing – choose a thick, creamy dressing so it coats the potatoes well.
• Mayonnaise – provides body and richness; any mayonnaise works.
• Dried parsley – or use 1 tablespoon fresh chopped parsley if you prefer.
• Salt and black pepper – to taste.

Step by step instructions

1. Cook the potatoes. Cut 2 pounds of red potatoes into 1-inch cubes and place in a large pot of boiling salted water. Cook 15–20 minutes until fork tender. Drain and transfer to a large bowl, then chill in the refrigerator while you prepare the other ingredients.
2. Make the dressing. In a small bowl, whisk together 1/4 cup chunky blue cheese dressing, 1/2 cup mayonnaise, 1 teaspoon dried parsley, 1/2 teaspoon salt and 1/2 teaspoon black pepper until combined.
3. Prepare the mix-ins. While the potatoes cook, cook and crumble the bacon (approximately 6 slices for 1/2 cup crumbled), mince 1/2 cup white onion, dice 1/2 cup celery and 1/2 cup green onions.
4. Assemble the salad. Add the bacon, blue cheese crumbles (5 ounces), minced onion, celery and green onions to the chilled potatoes.
5. Toss with dressing. Pour the dressing over the potato mixture and toss gently until the potatoes are evenly coated. Refrigerate at least 30 minutes before serving to allow the flavors to meld.

This salad stores covered in the refrigerator for up to 5 days; avoid freezing. It also keeps well when made a day or two ahead—the potatoes soak up more flavor over time.