Red White Blue Potato Salad (Printable Version)
Colorful tri-color potato salad with tangy herb dressing, ideal for summer cookouts and patriotic gatherings.
# What You Need:
→ Potatoes
01 - 1 lb small red potatoes, cut into bite-size pieces
02 - 1 lb small white potatoes, cut into bite-size pieces
03 - 1 lb small blue/purple potatoes, cut into bite-size pieces
→ Dressing
04 - ¾ cup mayonnaise
05 - 2 tablespoons Dijon mustard
06 - 2 tablespoons apple cider vinegar
07 - 2 teaspoons honey
08 - Salt and pepper, to taste
→ Add-ins
09 - 3 celery stalks, diced
10 - ½ small red onion, finely chopped
11 - ¼ cup fresh parsley, minced
12 - 2 tablespoons fresh chives, chopped
# How To Make:
01 - Place red, white, and blue potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well and let cool slightly.
02 - While the potatoes cook, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a large mixing bowl until smooth and well combined.
03 - Once the potatoes are warm but no longer hot, add them to the bowl with the dressing. Gently toss to coat evenly, taking care not to break apart the potato pieces.
04 - Fold in the diced celery, chopped red onion, minced parsley, and chives. Taste and adjust salt and pepper as needed.
05 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with extra fresh herbs if desired.
# Expert Advice:
01 -
- The three potato colors actually stay distinct after cooking, which makes every scoop look like a tiny celebration.
- The dressing walks the line between creamy and tangy, so it never feels heavy even on a hot July afternoon.
02 -
- Tossing the potatoes while they are still warm helps them absorb the dressing deeply instead of just coating the surface.
- Blue potatoes can bleed a little into the dressing if you overmix, so use a gentle folding motion.
03 -
- Start the potatoes in cold water instead of boiling water so they cook evenly from edge to center without falling apart on the outside.
- A tiny pinch of celery seed in the dressing makes people think you spent all day on something that took forty minutes.