Red White and Blue Potato Salad
This healthy potato salad with yogurt, red onions, blue cheese, bacon, and roasted potatoes is big on creamy flavor but light on calories!
Happy 4th of July to all of our States-side readers!
If you're looking for that perfectly festive, last minute side to take with you to your cookout today, we've got you covered with this flavor packed potato salad!
Our Red White and Blue Potato Salad
First, we roasted some potatoes and red onions.
(You just can't go wrong when you start with roasted potatoes.)
Then, we tossed the roasted-to-perfection veggies with some yogurt and added a sprinkling of blue cheese.
(Talk about flavor!)
And, just for good measure, we tossed in some crispy bacon.
Get it?
Red (onions). White (potatoes). And blue (cheese).
Yup. we like to be patriotic.
And tasty.
Tim nearly had to wrestle the bowl from my hands so that he could get his fair share of this bowl of blue cheese and bacon goodness.
Making Potato Salad With Yogurt
Yes, you read correctly.
Yogurt.
Instead of mayonnaise, we use yogurt to make the creamy blue cheese dressing for this potato salad. Using yogurt adds just enough tang and keeps the creamy consistency we love, without all the added calories or heaviness of mayo.
It's the perfect compromise for a summer day when you don't want heavy food, but you want something creamy.
Red, White and Blue Potato Salad with Yogurt
Ingredients
For The Dressing
- ¼ c plain low-fat yogurt
- 1 oz blue cheese crumbled
- ¼ teaspoon salt
- Dash ground white pepper
For The Potato Salad
- 2 lbs potatoes, washed and sliced into ¼" rounds
- 1 large red onion, sliced
- 1 teaspoon olive oil
- 4 oz (4 strips) bacon
Instructions
- Preheat your oven to 450F.
- In a small bowl, mix the yogurt, blue cheese crumbles, salt and pepper. Set the dressing aside.
- Toss the sliced potatoes, red onions, and oil together in a large bowl. Place on an aluminum foil-lined baking sheet and roast for 20-30 minutes, stirring every 10 minutes, until the potatoes are soft and golden.
- While the potatoes are roasting, place the bacon in a medium frying pan over medium low, and fry until crisp. Remove from the pan to a paper towel and pat dry. When cool, crumble the bacon into small pieces.
- In a large serving bowl, toss bacon with the potato mixture. Add the yogurt dressing, and mix until everything is well coated.
- Serve warm or cold.
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Perfect for today! Have a great 4th!