RED, WHITE & BLUE POTATO SALAD
Red, White & Blue Potato Salad is a festive, colourful twist on the classic side dish. Made with red potatoes, white potatoes, and blue potatoes, it's perfect for patriotic holidays, summer picnics, or backyard BBQs.
Ingredients
- 1 lb red potatoes cubed
- 1 lb white potatoes cubed
- 1 lb blue or purple potatoes cubed
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 celery stalks diced
- ¼ cup red onion finely chopped
- 2 tablespoons chopped fresh parsley
- Optional: crumbled bacon chopped hard-boiled eggs for garnish
Instructions
Cook Potatoes:
- Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain and let cool.
Make Dressing:
- In a bowl, whisk together mayonnaise, sour cream, mustard, vinegar, garlic powder, salt, and pepper.
Mix Salad:
- In a large bowl, combine cooled potatoes, celery, red onion, and parsley. Pour dressing over and toss gently to coat.
Chill & Serve:
- Cover and refrigerate for at least 1 hour to allow flavours to meld. Garnish with bacon or eggs if desired before serving.
Notes
- Potato Tip: Keep skins on for colour and texture, or peel if preferred.
- Make Ahead: Can be made a day in advance and chilled overnight.
- Healthier Version: Use all Greek yogurt instead of mayo and sour cream.
- Serving Idea: Serve in a patriotic bowl or arrange by colour for a decorative touch.
- Storage: Keep in the fridge in an airtight container for up to 3 days.