Red White and Blue Potato Salad
Celebrate patriotic flavors with this vibrant Red, White, and Blue Potato Salad, a show-stopping side dish perfect for summer gatherings, barbecues, or Fourth of July celebrations. Featuring tender red, white, and blue (or purple) potatoes, this colorful salad combines crisp celery, fresh herbs like chives and parsley, and a creamy, tangy dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. Optional hard-boiled eggs add an extra layer of richness, while the bold colors and textures make it as visually stunning as it is delicious. With just 20 minutes of prep time and a quick chill in the fridge to let the flavors meld, this potato salad is a must-try recipe for any festive occasion.
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Recipe Information
Ingredients
- 1 lb Red potatoes
- 1 lb White potatoes
- 1 lb Blue potatoes (or purple potatoes)
- 1 cup Celery
- 2 tbsp Fresh chives
- 2 tbsp Fresh parsley
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 Hard-boiled eggs (optional)
Instructions
Wash and scrub the red, white, and blue potatoes thoroughly. Leave the skins on for added color and texture.
Cut the potatoes into bite-sized pieces, ensuring they are roughly the same size for even cooking.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes, or until they are fork-tender. Be careful not to overcook, as they can become mushy.
While the potatoes are cooking, finely chop the celery, chives, and parsley. If using hard-boiled eggs, peel and chop them into small pieces.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
Drain the cooked potatoes and let them cool for 10 minutes. Once cooled, transfer them to the mixing bowl with the dressing.
Gently fold in the celery, chives, parsley, and chopped hard-boiled eggs (if using). Be careful not to break the potatoes while mixing.
Taste and adjust seasoning, adding more salt or pepper if needed.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve the Red, White, and Blue Potato Salad chilled, garnished with additional chives or parsley if desired. Enjoy!
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3922 mg | 171% | |
| Total Carbohydrate | 330.6 g | 120% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 17.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 279 mg | 21% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6875 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
