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Patriotic American Flag Potato Salad


  • 6 lbs Yukon gold potatoes peeled and cut into one inch cubes
  • 6 slices bacon cooked {in the oven so they stay flat}
  • 10 slices bacon cooked and crumbled
  • 6 tbsp green onion diced
  • 1 cup sour cream
  • 6 tbsp mayo {I like Duke's}
  • 1 1/2 cup mixed blend cheese {or Cheddar} shredded
  • salt/pepper to taste
  • 1/2 cup blue corn tortilla chips crumbled


  • Place diced potatoes in a large pot of water and cover with water.
  • Bring to a boil over medium high heat.
  • Cook for about 8-10 minutes, until fork tender.
  • Drain the potatoes and let cool.
  • In a small bowl mix together 3/4 cup sour cream, mayo, and salt and pepper.
  • In a large bowl, add the potatoes, crumbled bacon, shredded cheese, and green onions.
  • Add the dressing and toss to coat.
  • Pour into a 9X13 baking dish or a large rectangular platter.
  • Lay 6 slices of bacon {I cook in the oven so they stay flat and don't shrink} in rows on top of the potatoes to make flag "stripes".
  • Sprinkle the blue corn tortilla chips in the upper left corner.
  • Add remaining sour cream to a baggie, cut off the corner, and squeeze sour cream out to make rows of dots all over the chips.
  • Serve and dig in!