Summer Time Potato Salad

Summer Time Potato Salad is my go-to recipe for BBQ’s in the summer!  Super simple to make and pairs perfectly with grilled hot dogs, Slow-Cooker BBQ turkey, and a nice, juicy steak!

Cooking With Lisa B - Summertime Potato Salad


1 ¼ lb. red potatoes
4 strips thick sliced bacon, cooked crispy, and chopped
3 Tbsp shallot, minced (or you can use white onion)
3/4 cup sour cream
1 Tbsp sugar
1 Tbsp Dijon mustard
1 tsp salt
1 tsp black or white pepper
3-4 oz. bleu cheese or Roquefort, crumbled
¼ cup scallions, chopped


  1. Wash the red skinned potatoes and chop them into bite-sized chunks.  Leave those skins on!
  2. Boil the chunked potatoes till they are fork tender.  When they are done, rinse them under cold water until cooled to the touch.
  3. While the potatoes are boiling, cook the bacon until crispy.
  4. Place the bacon on some paper towels to soak up the grease.
  5. In a large bowl, whisk together the shallot, sour cream, sugar, mustard, salt, and pepper until well-combined.
  6. When the potatoes are cool to the touch, toss them with the dressing.
  7. Mix in the bleu cheese or Roquefort, top with the bacon and scallions.
  8. Refrigerate for at least 3 hours before serving.
  9. If you are serving this outside, have a larger bowl with ice in it ready.  Place the bowl of potato salad on top of the ice. This should work for about 30-45 minutes.  Then be sure to pop any leftovers into a cooler or back in the fridge!

Serves 4-6.


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Picture of Lisa Bonner

Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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