Red White Blue Potato Salad (Printable)
Festive tri-color potatoes tossed with fresh herbs and a tangy Dijon-mustard dressing for summer cookouts.
# What You'll 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 boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until fork-tender. Drain in a colander and let cool slightly.
02 - While the potatoes cook, whisk together the 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, add them to the bowl with the dressing. Gently toss to coat evenly, taking care not to break the potato pieces.
04 - Fold in the diced celery, chopped red onion, minced parsley, and chives. Taste and adjust salt and pepper as needed.
05 - Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Garnish with extra fresh herbs if desired.
# Expert Hacks:
01 -
- The tri color potato combo makes it look like you spent hours planning something fancy when it really just boils down to good shopping.
- The honey and apple cider vinegar in the dressing create a tangy sweetness that disappears faster than you expect at any potluck.
02 -
- Tossing the potatoes while they are still piping hot will cause them to break apart and turn your beautiful salad into a chunky paste.
- Under salting the boiling water is the single biggest mistake, because potatoes absorb salt during cooking and barely absorb it after.
03 -
- Cut all potato pieces to roughly the same size so they finish cooking at the same time and every bite feels consistent.
- A shower of crumbled blue cheese on top right before serving adds a funky richness that pairs surprisingly well with the honey in the dressing.