4th of July is just around the corner, and if you're hosting a BBQ this year, here's an awesome recipe you should try. It's one of my favorite dishes, 'Red, White and Blue' potato salad. It's worth noting that there are several versions of this salad, you can probably even find one in the deli of your local grocery story, but they won't be nearly this good.

Here's what you need:

1 bag of red potatoes, 1 medium red onion. large container of sour cream, mayo, 4 eggs, crumbled bacon or a package of sliced bacon, 12 oz. of crumbled blue cheese, mustard, salt, pepper, and a large container of blueberries.

Cut the potatoes into small chunks and boil them for 10-12 minutes. Hard boil the eggs, then peel and chop them. Drain the potatoes after boiling and allow to cool. Once cool, combine potatoes in a large bowl with salt and pepper, one chopped red onion, a generous portion of bacon (I like to add an entire large bag, or at least 6 slices), a cup of sour cream, 5 tablespoons of mayo, 5 tablespoons of mustard, crumbled blue cheese (I like to add an entire 12-16 oz. container) and the blueberries (again, the more, the better).

Stir contents together gently, so you don't mash the potatoes. Then cover and refrigerate for an hour prior to serving. You will have enough to serve 10-20 people.

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