4th of July

Hello grilling season! It is great to have you back in my life! (And all of you amazing followers too!) Nothing says summer like lazy days with friends, sun shining on your skin, hot grilled meat, and some tasty side salads!

With 4^th of July just around the corner it feels like the perfect time to share one of my favorite summer side dish recipes with y’all. This Red White and Blue Potato salad is packed with all my favorite flavors and by favorite flavors, I mean bacon and blue cheese.

This salad is an amazing complement to any bbq dish, but we especially love it with a nice steak and some red wine. Just something about the way all those flavors come together is top notch. *chef’s kiss*

Note: I like to set aside some of the bacon, blue cheese crumbles, and green onions to garnish the top of the salad with.

INGREDIENTS
3 lbs baby red potatoes, chopped into 3/4” cubes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp dill
1/2 tsp salt
1/4 tsp ground mustard
1/2 tsp onion powder
8 slices bacon, cooked and chopped
3/4 c blue cheese
1/2 c green onion, sliced

STEPS

Place the chopped potatoes into a large pot and cover with water.
Bring to a boil and cook for approximately 12–15 minutes, or until the potatoes are soft and tender.
Drain the potatoes and transfer them into a large bowl and allow to cool for 30 minutes.
In a medium bowl mix together the mayonnaise, sour cream, dill, salt, ground mustard, and onion powder.
Add the bacon, blue cheese, and green onion to the bowl with the potatoes.
Pour the dressing over the top of the potatoes and other ingredients and stir to combine.
Cover and chill for at least 2 hours before serving.

Here are some other amazing summer side dishes to try out!

Summer is upon us! Well not quite, but we are so close! I can literally smell it! The smell of grilled meat has infiltrated the warm evening air in my subdivision and I am itching for a good ol’ fashioned cookout.

One thing I absolutely love about summer BBQs are all the cold salads. Macaroni salads, potato salads, mmmmmmm… mmmm… mmmm! (I really should not write these posts when I am hungry because right now, I am salivating just thinking back to this potato salad.)

I have a go to potato salad that is loaded with bacon, olives, bell peppers, onions, and so much more and it is amazing, but sometimes I am looking to mix it up with something a little more simple and lighter.

The red potatoes really come out fluffy and then the super creamy dressing is a little tangy from the vinegar and sour cream and then you have this delicious dill flavor. So simple and so lite. Perfect for these warm summer days!

INGREDIENTS
8 large red potatoes, diced
1 c sour cream
1 c mayonnaise
1/2 c red wine vinegar
1 1/2 tsp dill
salt and pepper
4 green onions, chopped

STEPS

Add 1–2 tablespoon of salt to a large pot of water and bring to a boil.
Add the diced potatoes and boil for 10–14 minutes or until fork tender.
While the potatoes are boiling whisk together the sour cream, mayonnaise, vinegar, dill, salt and pepper in a small bowl.
When the potatoes are done cooking drain them in a colander and transfer to a large bowl.
Add most of the green onions (saving a handful for garnish) and dressing and toss to coat.
Garnish with the leftover green onions and a little bit of the dill.
Cover with a lid or saran wrap and refrigerate for at least 4 hours. The longer it rests, the better the flavors.

If you like this recipe, then I highly recommend you check out these other awesome salads that make for great additions to your BBQ menu!

Italian Pasta Salad