This blue ribbon potato salad is already a winner—so the 5 star reviews write themselves!
I collected this recipe while judging the Urban Cowboys and Cowgirls Cookin’ Competition, a part of the Houston Rodeo Festivities.
This little dish was a brave gesture to say the least, competing against contenders like pecan-smoked black angus brisket and sizzling street tacos with fresh green sauce! My fellow judges and I plowed through 100 different dishes, scratching notes and nodding to each other, all the while stealing bites of that perfect potato salad from a few rounds back.
We ended up giving it top honors for the sides category, and the blue ribbon for the entire competition cook off.
Naturally, I wasn’t leaving without the recipe!
Now chefs and great cooks know the secret to blue ribbon potato salad is getting the dressing perfectly right and then adding as much dressing as it takes to make it moist and exploding with flavor. With this in mind, I have given you my secret dressing recipe separate, so that you can make as much as you need and personalize the potato salad for your own little tribe.
I include all of the classic ingredients in the recipe, but surprisingly the diced red bell pepper was what put this dish over the top! It really begins to sing after a couple of hours marinating.
As explained in the directions you can make this recipe with just about any type of potato. That night the winning potato salad was made with small cubed red potatoes which hold their shape, but russets are excellent as well. You can try it both ways (since I bet my lucky bra this will end up being your secret family potato salad for generations to come). 😛
If you make this recipe for Houston Rodeo Blue Ribbon Potato Salad, TAG ME @UrbanCowgirl on Instagram in your photos! I would love to see. 🙂