Patriotic Potatoes with Mustard Sauce Recipe
Patriotic Potatoes with Mustard Sauce Recipe photo by Taste of Home
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Patriotic Potatoes with Mustard Sauce Recipe

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Show your true spirit with a bowl of red, white and blue potatoes dressed with bacon and sour cream. They’re tops in my hit parade of patriotic dishes. —Julie Murphy, Peachtree City, Georgia
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8 servings


  • 8 small red potatoes
  • 8 small white potatoes
  • 8 small blue potatoes
  • 3 tablespoons canola oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • SAUCE:
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup stone-ground mustard
  • 1 tablespoon brown sugar
  • 2 teaspoons minced fresh chives
  • 1/4 teaspoon paprika

Nutritional Facts

3 potatoes with about 2 tablespoons sauce: 300 calories, 19g fat (4g saturated fat), 23mg cholesterol, 402mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 6g protein.


  1. Preheat oven to 425°. Toss together first eight ingredients. Transfer to a shallow roasting pan. Roast until tender, about 30-35 minutes, stirring occasionally.
  2. Mix sauce ingredients. Serve with potatoes. Yield: 8 servings.
Originally published as Patriotic Potatoes with Mustard Sauce in Taste of Home June/July 2016, p27

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gail ann User ID: 1230878 256399
Reviewed Nov. 4, 2016

"Very tasty. Loved the addition of stone ground mustard to a potato topping."

mzgrinder User ID: 6418368 252045
Reviewed Jul. 31, 2016

"Good. very easy to make. Could make potatoes ahead, wrap in foil and reheat on grill for camping, picnic, or tailgating... If sauce made ahead, I would let come to room temp and then just toss hot potatoes with sauce before serving."

rllewis7 User ID: 7124309 249122
Reviewed Jun. 6, 2016

"This recipe was amazing, very easy to make and a great alternative to potato salad. The sauce was creamy, delicious, and made a surprisingly elegant dish."

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