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Patriotic American Flag Potato Salad
Ingredients
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
Instructions
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!