Red, White & Blue Potato Salad Recipe

Recipe Ingredients

Recipe Preparation

    1. Potato Salad: Put potatoes and salt in a large pot; add cold water to cover. Bring to a boil, cover and simmer 15 to 20 minutes until tender. Drain in colander. Let stand until cool enough to handle, but still warm. Quarter potatoes and place in large serving bowl with celery, scallions and tarragon; toss.

    2. Hot Bacon Dressing: Meanwhile, cook bacon in large skillet over medium heat until crisp. Remove with slotted spoon to a paper-towel–lined plate. Pour off all but 3 Tbsp drippings. Whisk flour, sugar, salt and pepper in same pan until smooth. Add mustard, vinegar and water; bring to a boil over medium heat, whisking until slightly thickened. Pour over potato mixture; toss with bacon pieces and chopped hard-cooked eggs. Serve warm.

    3. To make ahead: Wrap the potato salad, dressing, cooked bacon and eggs separately and refrigerate overnight. To serve, bring salad to room temperature. Microwave bacon and dressing briefly to warm, then stir into salad with chopped eggs.
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