Red, White, and Blue Potato Salad

Ok, this is taking color coordination a little far. However, given that you can get all three colors at your nearest market, why not right?!!

 

2 pounds small new potatoes, cut into 3/4 inch chunks, red, white, yellow, and/or blu

3/4 cup light sour cream

1/4 cup light mayonnaise

1/4 cup crumbled blue cheese, optional

6 scallions, thinly sliced

4 strips bacon, cooked and crumbled

salt and pepper, to taste

Place potatoes in a large pot and cover with water. Add a pinch of salt and bring water to a boil over high heat. Reduce heat and simmer potatoes until they are just fork tender, about 12-15 minutes.

Meanwhile, in a large bowl, whisk the sour cream, mayo, and blue cheese (if using) together until smooth.

When potatoes are cooked, drain and toss them gently with the sour cream mixture until thoroughly combined. Season with salt and pepper, cover with plastic and refrigerate for at least one hour, or up to one day.

Before serving, carefully fold in the scallions and top with the crumbled bacon. Serve immediately.

 

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