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This Red, White and Blue Cheese Potato Salad is the perfect side dish to amp up your summer picnic or backyard barbecue, and it’s the best thing to serve alongside some delicious Johnsonville Brats cooked on the new Sizzling Sausage Griller this Father’s Day! (sponsored)
Blue Cheese is probably my favorite cheese. I have been putting blue cheese on everything lately, from BLTs to Deviled Eggs. I had the idea for this salad at 30,000 feet, working from an airplane on the way to a conference. I was brainstorming recipes that incorporate “red, white and blue” and this Red, White and Blue Cheese Potato Salad was the perfect fit. It’s super creamy, made with mayo and sour cream, and it’s got tons of salty flavor from the blue cheese and of course bacon. Potato Salad is the perfect accompaniment to some delicious sausage and is the perfect picnic food.
I recently was given the opportunity to test out the new Johnsonville Sizzling Sausage Griller, which is a fun new kitchen tool that makes a perfect gift for Dad this Father’s Day. The grill has an enclosed design that seals completely when locked so that the sausages are cooked and browned evenly, the juices and flavor don’t escape, and no drippings splatter outside the grill. Plus it’s got a thermometer built in so no more guesswork – this appliance tells you when your sausages are fully cooked!
If you happened to catch my insta-stories, we cooked up some Brats the other day with the new griller, because being the good Germans we are, brats are a family favorite. My grandma ate bratwurst at least once a month, traveling a good distance to the nearest German butcher to pick up her favorites. Once Johnsonville Brats were introduced in her grocery store, those trips became fewer and far between because she loved being able to grab them on her regular Friday shopping trips. She would have loved this sausage griller too! It works with any Johnsonville Sausage, and I saw a few new fun flavors at my grocery store, like buffalo and blue cheese! Yum!
So what did I think of it? I absolutely loved it! We usually cook sausages on the stove, which gets messy and it’s near impossible to know when they’re done. There was hardly any mess and it cleaned up quite easily. I can’t wait to use the Johnsonville Sizzling Sausage Griller again!
We love potato salad with our Brats, and my Red, White & Blue Cheese Potato Salad was a perfect accompaniment. Top those Brats with some creamy Dijon or sauerkraut and you’ve got the perfect summer meal that is fit for a King Dad!
Want more Johnsonville Sausage recipes? Check out the Johnsonville Sizzling Sausage Cookbook!
Red, White and Blue Cheese Potato Salad
Ingredients
- 3 pounds red & white baby potatoes
- 4Â slices bacon cooked and crumbled
- 4 green onions thinly sliced
- 3/4 cup mayonnaise
- 3/4Â cup sour cream
- 1/2 cup crumbled blue Cheese
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1/2Â teaspoon garlic powder
- 1 tablespoon fresh chopped parsley
- Salt & pepper
Instructions
- Heat a large pot of generously salted water over high heat.
- Cut baby potatoes in half (or into bite sized chunks if using larger potatoes) and add to the boiling water. Turn heat down to medium-low, cover with the pot lid, leaving it slightly ajar to allow steam to escape. Potatoes are finished when they are easily pierced with a fork. You can also cook uncovered; it may take a couple minutes longer. *Watch closely because the water can quickly boil over.
- Drain and spread potatoes in an even layer on a flat surface like a cookie sheet or cutting board. Sprinkle evenly with a teaspoon of salt. Cool to room temperature (can be done in the fridge). Do not leave sitting for too long as the starches in the potatoes can get gummy.
- In a small bowl, stir together mayo, sour cream, Dijon mustard, apple cider vinegar, garlic powder, parsley and salt and pepper.
- Once potatoes are cooled, stir them together in a large bowl with the mayo mixture until coated. Stir in bacon, blue cheese and green onions (saving a little of the last few ingredients for garnish if desired).
- Garnish salad with additional blue cheese and green onions, if desired. Chill until ready to serve.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
Love this Red, White & Blue Potato Salad? For more delicious summer eats, try these:
 
Bacon Ranch Chicken Pasta Salad
 
 
 For all salads go HERE, for all entrees go HERE and for the Recipe Index go HERE.
My family hates blue cheese can leave out or use different cheese
Thanks
You can leave it out.
I made this for a 4th of July party and the salad was a huge hit. I will add more bacon next time, and cut back a bit on the blue cheese. The blue cheese really took over but everyone liked it. Can you tell me why you salt and put the potatoes in the fridge to cool? I have always just mixed potato salad when they are hot and put the finished product in the fridge before serving. Thanks for a great recipe, it’s nice to change it up, I get tired of the basic Helmans potato salad.
I salt the potatoes and let them cool so the salt is absorbed into the actual potatoes instead of just into the dressing. I love blue cheese, but yes it can be overwhelming sometimes.