Red White Blue Potato Salad (Printable)
Festive tri-color potato salad with herbs and tangy Dijon dressing for summer gatherings.
# 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
# Steps:
01 - Place red, white, and blue potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or 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 apart the potato pieces.
04 - Fold in the diced celery, chopped red onion, minced parsley, and 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 Tips:
01 -
- The tricolor potatoes are not just pretty, they each bring a slightly different texture and earthy flavor that makes every bite interesting.
- That honey mustard dressing strikes a balance between tangy and sweet that has people sneaking seconds when they think nobody is watching.
02 -
- Tossing the potatoes while they are still hot will cause them to break apart and turn your beautiful salad into mashed potato soup.
- Blue potatoes bleed color when overcooked, so test them a minute or two before you think they are done.
03 -
- A sprinkle of flaky sea salt on top right before serving adds a satisfying crunch and makes the flavors pop dramatically.
- Let the dressed salad sit at room temperature for fifteen minutes before serving so the chill loosens up and the flavors can fully bloom.