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Red, White, and Blue Potato Salad

Red, White, and Blue Potato Salad features creamy herb dressing with tender cubed red and white potatoes and vibrant blue potatoes. After boiling to fork-tender, the potatoes are fully cooled, tossed with chopped hard-boiled eggs and fresh herbs, then chilled for a thicker, cohesive texture.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 1 hour 15 minutes
Total Time 1 hour 47 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 1 lb red potatoes
  • 1 lb white potatoes
  • 1 lb blue potatoes
Dressing
  • 0.75 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Mix-ins
  • 3 hard-boiled eggs chopped
  • 2 celery stalks finely diced
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Prep potatoes
  1. Wash and cube the red potatoes, white potatoes, and blue potatoes into bite-sized pieces.
  2. Place the red potatoes, white potatoes, and blue potatoes in separate Dutch ovens and bring to a boil until fork tender, about 10-12 minutes.
  3. Drain the potatoes and let them cool completely before dressing.
Make herb dressing
  1. In a large bowl whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, kosher salt, and black pepper until smooth.
Combine and chill
  1. Add the cooled potatoes to the dressing and fold gently to coat evenly.
  2. Fold in the chopped hard-boiled eggs, finely diced celery, chopped chives, and chopped parsley.
  3. Cover and refrigerate for at least 1 hour.
  4. Before serving, garnish with additional herbs.

Notes

For the creamiest texture, cool the potatoes completely so the dressing doesn’t thin out; you can cool them 30 minutes at room temperature, then finish in the fridge. Store covered in the refrigerator for 3-4 days; freeze not recommended. For a lighter option, substitute half the mayonnaise with plain Greek yogurt.