Red White Blue Potato Salad (Printable)
Festive tri-color potatoes with creamy tangy dressing for summer cookouts and gatherings.
# What You’ll Need:
→ Potatoes
01 - 1 pound small red potatoes, scrubbed and quartered
02 - 1 pound small white potatoes, scrubbed and quartered
03 - 1 pound small blue or purple potatoes, scrubbed and quartered
→ Dressing
04 - ½ cup mayonnaise
05 - ¼ cup sour cream
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon apple cider vinegar
08 - 1 teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper
→ Add-Ins
10 - 3 celery stalks, finely diced
11 - 4 green onions, thinly sliced
12 - ¼ cup fresh flat-leaf parsley, chopped
13 - 2 tablespoons fresh dill, chopped
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the red, white, and blue potatoes and cook for 12 to 15 minutes until fork-tender. Drain through a colander and set aside to cool slightly.
02 - In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
03 - Add the slightly cooled potatoes, diced celery, sliced green onions, chopped parsley, and fresh dill to the dressing. Gently fold and toss until all ingredients are evenly coated, taking care not to break apart the potato pieces.
04 - Taste the salad and adjust salt and pepper as needed to suit your preference.
05 - Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The three potato colors are not just pretty, they each bring a slightly different texture that keeps every bite interesting.
- The creamy dressing leans tangy rather than heavy, so it feels right even on a blazing hot afternoon.
02 -
- Do not skip the chilling step because warm potato salad turns greasy and the flavors stay flat.
- Toss the potatoes while they are still slightly warm so they absorb more of the dressing.
03 -
- Cut all the potatoes to roughly the same size so they cook evenly and look uniform on the plate.
- A squeeze of fresh lemon juice right before serving wakes up flavors that have mellowed in the fridge.