Red, White, and Blue Potato Salad Recipe

This red, white, and blue potato salad is an update to a classic potato salad recipe that is perfect for parties and picnics. This multicolored dish is sure to be the star of your next summer gathering. Packed with potatoes, eggs, mayonnaise, and herbs, this potato salad is simple enough for even novice cooks to make.

This colorful dish is made with potatoes in three different colors – red potatoes, white potatoes (or golden potatoes), and blue potatoes (purple potatoes) – and is loaded with delicious flavors like dill, sweet relish, and tangy sour cream and lemon juice for a delicious juxtaposition in every bite. This recipe is easy to make and can be served as an appetizer or side dish.

Red, White, and Blue Potato Salad Recipe

While many people think of potato salad as a hot summer side dish, the truth is a perfect side dish any time of year!

A red, white, and blue potato salad is the perfect dish to add a touch of ‘patriotism’ to any meal. Perfect for Memorial day, Labor day, or your fourth of July celebration or other patriotic holidays. This is a great recipe for a summer bbq if you are looking for a unique potato salad recipe to serve at your next summer picnic. It is a delicious twist on the classic side dish. It will be a big hit with your friends and family. With this easy-to-follow recipe, you can whip up a delicious potato salad that looks as good as it tastes!

Tips and variations for making this red, white, and blue potato salad recipe:

● Tri-color medley of potatoes are easily available in most grocery stores. If you cannot find, use a pound of each color potatoes. Or even just red or gold potatoes will be equally delicious.
● This salad used fresh dill and fresh parsley, but any combination of fresh herbs that you enjoy will work. You can also use dried herbs in a pinch.
● ½ cup of thinly sliced celery can be cut from approximately 2-3 celery stalks.
● Your mayo of choice will make a difference in the texture of this potato salad: Duke’s will be creamier, Hellman’s will be eggier, and Kraft will be more generic.
● How to Hard Boil Eggs in an Instant Pot
● You can top this salad with more herbs and/or more sliced hard boiled eggs. Just make certain to hard boil more than four eggs if you plan on using some as a garnish.
● Additions I have not tried that you may enjoy: green onions, white onion, imitation bacon bits, red pepper flakes; whatever extras you think make for the best potato salad!
● This recipe may be doubled or tripled for larger crowds.
● This recipe is made with simple ingredients commonly found at your local grocery store.

More red, white, and blue dishes for your holiday picnic:

● Red, White, and Blue Caprese Salad Recipe
● Red, White, and Blue Pinwheel Cookies Recipe
● Fireworks Blondies Recipe

● Red, White, and Blue Jello Shots Recipe
● Red, White, and Blue Sangria Recipe
● Red, White, and Blue Pudding Shots Recipe

Red White and Blue Potato Salad Recipe Ingredients

For the Salad

● 3 lbs of Potato Medley (red, gold, and blue)
● 4 large Eggs, hard boiled
● ½ cup thinly sliced Celery
● ½ cup finely chopped Red Onion

For the Dressing

● ½ cup Mayonnaise
● ¼ Sour Cream
● 1 Tablespoon Lemon Juice
● 1 Tablespoon Sweet Relish
● ¼ cup chopped Dill
● ¼ cup chopped Parsley
● 1 teaspoon Salt
● ½ teaspoon Black Pepper

Red, White, and Blue Potato Salad Mise en Place:

● Measuring Cup
● Measuring Spoons
● Knife
● Cutting Board
● Colander
● Small Pot
● Large Pot
● Large Bowls
● Medium Bowl

Red, White, and Blue Potato Salad Directions:

1. Cut the potatoes into half or quarter, depending on their size; you want bite-sized pieces. No need to peel. Make sure the potato pieces are roughly the same size for even cooking.

2. Place the potatoes in a large pot and cover them completely with cold water. Place the pot on high heat and cook the potatoes for 15 minutes or until the potatoes are tender but still firm.

3. Drain the potatoes and let them cool for 15 to 20 minutes. The potatoes should be slightly warm but not hot.

4. While the potatoes are cooking, cook the eggs in boiling water for 10 minutes. Drain the eggs and add them to ice water bath to cool completely. Peel and chop the eggs.

5. In a medium sized bowl, add the mayonnaise, sour cream, lemon juice, relish, dill, parsley, salt, and pepper. Whisk together well until smooth.

6. In a large bowl place the boiled potatoes, chopped egg, celery, and red onions.

7. Pour half of the dressing into the potato mixture and toss to coat. Let it sit for 10 minutes. The warm potatoes will absorb most of the dressing.

8. After 10 minutes, add the rest of the dressing to the potato salad and toss well.

9. Tightly cover with plastic wrap and refrigerate for at least 2 hours before serving.

10. Serve with optional garnish of fresh herbs.
11, Store any leftover potato salad in an airtight container in the refrigerator.

Yield: 1

Red, White, and Blue Potato Salad Recipe

Print

Red, White, and Blue Potato Salad Recipe. This red, white, and blue potato salad is an update to a classic potato salad recipe that is perfect for parties and picnics. This multicolored dish is sure to be the star of your next summer gathering. Packed with potatoes, eggs, mayonnaise, and herbs, this potato salad is simple enough for even novice cooks to make.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 2 hours 30 minutes

Total Time 3 hours 20 minutes

Ingredients

For the Salad

• 3 lbs of Potato Medley (red, gold, and blue)
• 4 large Eggs, hard boiled
• ½ cup thinly sliced Celery
• ½ cup finely chopped Red Onion

For the Dressing

• ½ cup Mayonnaise
• ¼ Sour Cream
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Sweet Relish
• ¼ cup chopped Dill
• ¼ cup chopped Parsley
• 1 teaspoon Salt
• ½ teaspoon Black Pepper

Instructions

1. Cut the potatoes into half or quarter, depending on their size; you want bite-sized pieces. No need to peel. Make sure the potato pieces are roughly the same size for even cooking.
2. Place the potatoes in a large pot and cover them completely with cold water. Place the pot on high heat and cook the potatoes for 15 minutes or until the potatoes are tender but still firm.
3. Drain the potatoes and let them cool for 15 to 20 minutes. The potatoes should be slightly warm but not hot.
4. While the potatoes are cooking, cook the eggs in boiling water for 10 minutes. Drain the eggs and add them to ice water bath to cool completely. Peel and chop the eggs.
5. In a medium sized bowl, add the mayonnaise, sour cream, lemon juice, relish, dill, parsley, salt, and pepper. Whisk together well until smooth.
6. In a large bowl place the boiled potatoes, chopped egg, celery, and red onions.
7. Pour half of the dressing into the potato mixture and toss to coat. Let it sit for 10 minutes. The warm potatoes will absorb most of the dressing.
8. After 10 minutes, add the rest of the dressing to the potato salad and toss well.
9. Tightly cover with plastic wrap and refrigerate for at least 2 hours before serving.
10. Serve with optional garnish of fresh herbs.
11. Store any leftover potato salad in an airtight container in the refrigerator.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 403Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 132mgSodium: 563mgCarbohydrates: 52gFiber: 6gSugar: 5gProtein: 10g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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