Red, White & Blue Potato Salad

 

 Ingredients (Serves 6–8)

For the Salad:

• 1 lb red potatoes, chopped into bite-sized chunks

• 1 lb white potatoes (Yukon Gold or Russet), chopped

• 1 lb blue or purple potatoes, chopped

• ½ cup red onion, finely chopped

• 3 celery stalks, diced

• 2–3 hard-boiled eggs, chopped (optional)

• ¼ cup chopped fresh parsley or dill

For the Dressing:

• ¾ cup mayonnaise (or half mayo, half Greek yogurt for a lighter version)

• 2 tbsp Dijon mustard

• 2 tbsp apple cider vinegar

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

• Optional: ½ tsp smoked paprika or 1 tbsp sweet relish for extra flavor

 Instructions

1. Cook the Potatoes

Place red, white, and blue potatoes in a large pot. Cover with cold water and a big pinch of salt. Bring to a boil, then reduce to a simmer and cook for 12–15 minutes or until fork-tender. Drain and let cool slightly.

2. Make the Dressing

In a bowl, whisk together mayo, mustard, vinegar, garlic powder, salt, pepper, and paprika (if using). Taste and adjust seasoning.

3. Assemble the Salad

In a large mixing bowl, combine cooled potatoes, red onion, celery, chopped eggs (if using), and herbs. Pour the dressing over and toss gently to coat without breaking up the potatoes too much.

4. Chill & Serve

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with extra parsley or a sprinkle of paprika before serving.

 Tips for Serving

• Serve in a white bowl with a mini American flag toothpick topper for a patriotic touch.

• Pair it with BBQ ribs, grilled burgers, or grilled corn on the cob.

• Make it a day ahead—flavors improve overnight.