Red Bliss Potato Salad
This recipe is a copy-cat from an event venue that I used to work at. This red bliss potato salad was on one of the most popular buffet options that we had, the tailgate buffet. This creamy, mustard/ mayo-based side is bursting with flavor, is very easy to make and is definitely a fan favorite. Do yourself a favor and make this for your next tailgate party or barbecue.
Start by cutting your baby reds in half, or in quarters depending on how big they are. I use the Little Potato Company potatoes, because they are tender and cook easily… plus they are cute! Toss them in olive oil and seasonings, and roast them in the oven for about 30 minutes. I turn the broiler on at the end, so the outside of the potatoes get a little crispy. Let them cool completely before adding the dressing.
As for the dressing, whisk together mayonnaise, whole grain mustard and apple cider vinegar. Salt and pepper to taste. You can use any mustard, but I prefer the texture of the whole grain mustard.
Cook your bacon and let cool. I like to make this salad from a few bacon slices that I might have leftover from breakfast that morning, or the days prior. Chop your bacon and chives roughly and mix those in with the potatoes and dressing, saving about 2 bacon slices worth and 2 tbsp of chives for the topping.
Serve your red bliss potato salad at your next tailgate party!
Red Bliss Potato Salad
Equipment
- 1 Sheet Pan
- 1 Knife
- 1 Cutting board
- 1 Whisk
- Measuring Cups and Spoons
Ingredients
Roasted Potatoes
- 3 Lbs baby red potatoes I used the little potato company
- Olive oil
- seasonings of choice I used garlic powder, seasoned salt and pepper
Dressing
- 1 Cup mayonnaise
- 1/4 Cup whole grain mustard can sub any mustard
- 2 Tbsp apple cider vinegar
- salt and pepper to taste
Toppings
- 6 Strips cooked bacon chopped
- 4 Tbsp green onions or chives chopped
Instructions
- Preheat oven to 400 degreesSlice potatoes in half or in quarters if they are larger. Toss in olive oil and seasonings and lay them out on a sheet pan. Roast for about 30 minutes, or until they are tender. I turn the broiler on high for the last few minutes so the outside of the potatoes get crispy. Let them cool completely.To a bowl, add mayonnaise, whole grain mustard, apple cider vinegar, salt and pepper to taste and whisk together. Set dressing aside.Roughly chop the bacon, and set two pieces worth aside for the topping. Mix the remaining 4 pieces of chopped bacon into the potatoes and dressing mixture. Roughly chop the chives and mix into the salad, keeping about a tablespoon for topping.Fold all ingredients together and garnish with the leftover bacon and chives. Serve with your favorite burgers or other meal!
This recipe is a favorite. I’m glad you could recreate! This will definitely be a favorite in our household! Yum.
It’s a good one and taste just like it! Also, the more bacon the better!
I am so happy you created this recipe! I have always loved this potato salad and I’m glad I can finally make it at home myself.
I’m so glad you love this as much as I did! Literally one of my favorite recipes at Lambeau Field!