Red White Blue Potato Salad (Printable)
Colorful tri-color potatoes tossed in a creamy herb dressing for festive summer sides.
# 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
# Steps:
01 - Place all 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 set aside to 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, being careful 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 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 Advice:
01 -
- The tricolor effect is effortless drama that makes people think you tried harder than you actually did.
- That honey and cider vinegar balance in the dressing keeps it from tasting like every other potato salad at the cookout.
02 -
- Tossing the potatoes with dressing while still warm is the single biggest flavor upgrade you can make.
- Blue potatoes bleed color if overcooked or handled roughly, so treat them like the delicate showoffs they are.
03 -
- Cook the three potato colors in the same pot but check the blue ones a minute early because they sometimes soften faster.
- A handful of crumbled blue cheese folded in at the end turns this into something people will beg you to bring every single year.