Red, White and Blue Potato Salad

May 30, 2011 (CHICAGO)

1 pound small red bliss potatoes
1 pound small white potatoes
1 pound purple Peruvian potatoes


3 cups Mayonnaise
4 hard cooked eggs
5 slices cooked crumbled bacon
1 cup finely chopped onion
1/2 cup finely chopped celery
1 cup finely chopped green bell pepper
2 Tablespoons Red Wine Vinegar
1 Tablespoon sugar
1 Tablespoon salt
1/2 teaspoon fresh ground pepper
1 ½ teaspoons dry mustard
½ teaspoon celery seed
Dash cayenne pepper
Place potatoes in large pot and bring water to a boil. Boil for approximately 20 minutes until fork tender. Drain and cut potatoes in half, if necessary.
Combine Dressing ingredients.
Toss dressing ingredients with potatoes.

Yeild: 8 cups approximately

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