Red White Blue Potato Salad (Printable)
Tri-color potatoes tossed with fresh herbs and creamy Dijon dressing for a festive summer side.
# 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
# How-To Steps:
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 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, finely chopped red onion, minced parsley, and chopped 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 Advice:
01 -
- Those jewel toned potatoes make it look like you tried way harder than you actually did.
- The honey and cider vinegar in the dressing balance each other so well that even people who claim they dont like potato salad come back for seconds.
02 -
- Tossing the potatoes while they are still slightly warm helps them absorb the dressing instead of just sitting under it.
- Overcooking the blue potatoes will turn them a murky gray, so test them a minute or two before you think they are done.
03 -
- Cut all the potatoes to roughly the same size so they finish cooking at the same time and every bite feels balanced.
- Always start potatoes in cold water rather than dropping them into boiling water, because it cooks them evenly from the outside in.