Red White Blue Potato Salad (Printable)
Festive tri-color potato salad with tangy herb dressing, perfect for patriotic celebrations and summer cookouts.
# What You'll 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 - 3/4 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 - 1/2 small red onion, finely chopped
11 - 1/4 cup fresh parsley, minced
12 - 2 tablespoons fresh chives, chopped
# Directions:
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, or until fork-tender. Drain in a colander and let cool slightly.
02 - While the potatoes cook, whisk together the 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 the potato pieces.
04 - Fold in the diced celery, chopped red onion, minced parsley, and chives. Taste and adjust seasoning with additional salt and pepper if needed.
05 - Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Garnish with extra fresh herbs if desired.
# Expert Tips:
01 -
- The tricolor potatoes look stunning on any plate without any extra fuss or garnishing.
- Honey and apple cider vinegar in the dressing give it a brightness that store bought versions never quite capture.
02 -
- Do not skip the chilling step because warm potato salad tastes flat and the texture will not set properly.
- Cutting the potatoes into uneven sizes leads to some turning mushy while others stay firm so take a moment to be consistent.
03 -
- Start the potatoes in cold water instead of boiling water so they cook evenly from the edge to the center.
- A small dollop of the cooking water mixed into the dressing before tossing helps everything cling to the potatoes better.