Red White Blue Potato Salad (Printable Version)
Colorful tri-color potatoes tossed in a creamy, tangy dressing for summer gatherings.
# Ingredient List:
→ Potatoes
01 - 1 pound small red potatoes, scrubbed and quartered
02 - 1 pound small white potatoes, scrubbed and quartered
03 - 1 pound small blue or purple potatoes, scrubbed and quartered
→ Dressing
04 - ½ cup mayonnaise
05 - ¼ cup sour cream
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon apple cider vinegar
08 - 1 teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper
→ Add-Ins
10 - 3 celery stalks, finely diced
11 - 4 green onions, thinly sliced
12 - ¼ cup fresh flat-leaf parsley, chopped
13 - 2 tablespoons fresh dill, chopped
# How to Make:
01 - Bring a large pot of generously salted water to a rolling boil. Carefully add the red, white, and blue potatoes and cook for 12 to 15 minutes until fork-tender. Drain thoroughly in a colander and set aside to cool slightly.
02 - In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until the dressing is smooth and creamy with no lumps.
03 - Add the cooled potatoes, diced celery, sliced green onions, chopped parsley, and fresh dill to the dressing. Gently fold and toss until all ingredients are evenly coated, taking care not to break apart the potato pieces.
04 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
05 - Serve chilled or at room temperature, garnished with additional fresh herbs if desired. Ideal for summer picnics, barbecues, and patriotic celebrations.
# Expert Tips:
01 -
- The tricolor potatoes do all the visual work for you, no garnishing gymnastics required.
- That dressing walks the line between creamy and tangy so well that people keep sneaking spoonfuls from the bowl before it reaches the table.
02 -
- Blue potatoes will bleed a faint purple haze into the dressing if you toss while warm, so patience during cooling is the price of vivid color.
- Cutting all the potatoes to roughly the same size matters more than perfection, because uneven pieces cook at different speeds and you will end up with some falling apart.
03 -
- Toss the warm potatoes with a splash of vinegar before the dressing so they absorb brightness directly into their flesh.
- Always make more than you think you need, because this disappears faster than any side dish has a right to.