Red White Blue Potato Salad (Printer-friendly)
Creamy tri-color potato salad with fresh herbs and tangy Dijon dressing, ideal for summer gatherings.
# What You Need:
→ Potatoes
01 - 1 lb small red potatoes, cut into bite-size pieces
02 - 1 lb small white potatoes, cut into bite-size pieces
03 - 1 lb 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
# How to Make It:
01 - Place all red, white, and blue potatoes in a large pot and cover with cold salted water. Bring to a rolling boil, then reduce heat and simmer for 15–20 minutes until fork-tender. Drain thoroughly in a colander 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, transfer them to the bowl with the dressing. Gently toss to evenly coat all pieces without breaking them apart.
04 - Add the diced celery, chopped red onion, minced parsley, and chives to the potato mixture. Fold gently until all ingredients are evenly distributed. Taste and adjust salt and pepper as needed.
05 - Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. Garnish with extra fresh herbs before serving if desired.
# Expert Tips:
01 -
- Those three colors together on a plate make people smile before they even taste it.
- The honey in the dressing balances the vinegar so perfectly that even people who skip potato salad come back for seconds.
02 -
- Tossing the potatoes while they are still warm helps them absorb the dressing like nothing else so do not wait until they are cold.
- Overcooked potatoes will fall apart into a pasty mess so test them a minute before you think they are done.
03 -
- Start potatoes in cold water instead of boiling water so they cook evenly and the skins do not split open.
- A teaspoon of pickle juice stirred into the dressing is a secret weapon that makes people ask what you did differently.