Red White Blue Potato Salad (Printable)
Colorful tri-color potato salad with tangy herb dressing, ideal for summer parties and patriotic celebrations.
# What You'll Need:
→ Potatoes
01 - 1 pound small red potatoes, cut into bite-size pieces
02 - 1 pound small white potatoes, cut into bite-size pieces
03 - 1 pound 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
# How To Make It:
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. Cook for 15 to 20 minutes until fork-tender. Drain in a colander 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, taking care not to break apart the potato pieces.
04 - Add the diced celery, finely chopped red onion, minced parsley, and chopped chives to the potato mixture. Fold gently until all ingredients are evenly distributed. Taste and adjust seasoning 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 Hints:
01 -
- The three potato colors bleed into each other slightly as they sit, creating a gorgeous marbled look that makes people think you spent hours.
- That honey mustard dressing clings to every nook and cranny of the potatoes, so each bite hits with the same tangy sweetness.
02 -
- Tossing the potatoes while they are still piping hot will break them apart and turn your beautiful tricolor salad into a homogenous paste.
- The dressing will seem too thick at first but the potatoes release moisture as they sit, thinning it to the perfect consistency by serving time.
03 -
- Cut all your potatoes to the same size so they finish cooking at the same time and every bite feels consistent.
- Always start potatoes in cold water rather than dropping them into boiling water, because gradual heating cooks them evenly from edge to center.