Red White Blue Potato Salad (Printable View)
Colorful tri-color potatoes tossed with fresh herbs and a creamy tangy dressing for festive occasions.
# 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 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 rolling boil, then reduce heat and simmer for 15 to 20 minutes until fork-tender. Drain in a colander 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 additional fresh herbs if desired.
# Expert Advice:
01 -
- The trio of red, white, and blue potatoes makes this visually striking without any food coloring or fuss.
- The honey and Dijon in the dressing create a tangy sweetness that hooks people on their first bite.
02 -
- Season the potato cooking water generously with salt because this is your only chance to season the potatoes from the inside out.
- Tossing the potatoes with dressing while still slightly warm is the single biggest secret to deeply flavored potato salad.
03 -
- Cut all potato pieces roughly the same size so everything finishes cooking at the same time and looks intentional on the plate.
- Let the salad sit out for fifteen minutes before serving because ice cold potato salad tastes like nothing at all.