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Rick’s Recipes – Red, White and Blue Potato Salad

Photo by Clive Brunskill/Getty Images

Just in time for the 4th, here’s another one of my patented “stoner in the kitchen” recipes.  As you know, cooking stoned can often result in disastrous consequences.  However, occasionally, it can inspire a tasty culinary creation.

Here’s one I stumbled on several years ago.  My 4th of July Red, White and Blue Potato Salad:

You start with a bag of red potatoes.  Cut them and boil them for about 10 minutes until they are soft.

In a separate pan, fry your favorite bacon.  For best results, go for the good stuff.

Once the potatoes are tender, cool them in a bowl and add the following ingredients:
(Since tastes vary, I don’t use measuring cups.  Instead, I add a generous portion of each item)

Mayo
Sour Cream
Chopped, cooked bacon
Blue Cheese crumbles
Diced Red Onion
Hard boiled egg (chopped)
Blueberries

Combine in a bowl and don’t over stir, or else the potatoes will mash.  Refrigerate for one hour before serving.

These are guaranteed to be a hit at any 4th of July BBQ.  And kids will love them because of the blueberries.

 

 

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