Red White Blue Potato Salad (Print Version)
Colorful tri-color potato salad with tangy Dijon dressing and fresh herbs, perfect for 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
# 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 well 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 seasoning with additional salt and pepper as needed.
05 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with extra fresh herbs if desired.
# Expert Tips:
01 -
- The tricolor potatoes do all the visual work for you, making it look like you went all out with almost zero effort.
- The honey and apple cider vinegar in the dressing create a sweet tang that hooks people on the first bite.
02 -
- Tossing the potatoes while they are still warm is the single biggest secret to deep flavor, since they drink up the dressing like a sponge.
- Blue potatoes can bleed slightly into the dressing if overmixed, so use a gentle hand when folding everything together.
03 -
- Cut all the potatoes to roughly the same size so they finish cooking at the same time and every bite feels balanced.
- Make the dressing a day ahead and keep it in the fridge, since the flavors deepen and improve overnight.