Why I’ll Love This Recipe

I love how simple this potato salad is to prepare while still making an impressive presentation. I appreciate that the colorful potatoes naturally create a festive appearance without extra effort. I also enjoy how the creamy dressing complements the tender potatoes, making this recipe perfect for feeding family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ pounds red potatoes
1½ pounds white potatoes
1½ pounds blue or purple potatoes
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 celery stalks, diced
¼ cup red onion, finely chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Salt
Black pepper
Paprika, for garnish (optional)
Chopped chives, for garnish (optional)

Directions

I wash the potatoes thoroughly and cut any large potatoes into evenly sized pieces.
I place the potatoes in a large pot of salted water and bring them to a boil.
I cook the potatoes for about 12–15 minutes until they are fork-tender but still hold their shape.
I drain the potatoes and let them cool until they are just warm.
I whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper in a large mixing bowl.
I stir in the diced celery, chopped red onion, dill, and parsley.
I gently fold the warm potatoes into the dressing until they are evenly coated.
I refrigerate the potato salad for at least one hour so the flavors can develop.
I garnish with paprika and chopped chives before serving if I want extra color and flavor.

Servings and Timing

Servings: 10
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 35 minutes

Variations

I sometimes add chopped hard-boiled eggs for extra protein and richness. I also enjoy mixing in crispy bacon, diced pickles, or shredded cheddar cheese for additional flavor. When I want a lighter version, I replace part of the mayonnaise with plain Greek yogurt. I occasionally add fresh green onions or chopped cucumber for extra freshness and crunch.

Storage/Reheating

I store the potato salad in an airtight container in the refrigerator for up to 4 days. I keep it chilled until serving because the mayonnaise-based dressing tastes best when cold. I do not freeze this salad since the dressing can separate and the potatoes may become grainy after thawing. I gently stir the salad before serving if any dressing settles during storage.

FAQs

Can I make this potato salad ahead of time?

I like making it a day ahead because the flavors become even better after chilling overnight.

Do I have to peel the potatoes?

I usually leave the skins on because they add texture, color, and nutrients, but I can peel them if I prefer a smoother potato salad.

What are blue potatoes?

Blue or purple potatoes have naturally colored flesh and skin, adding vibrant color while offering a texture similar to other waxy potato varieties.

Can I use only one type of potato?

I can, but I enjoy using red, white, and blue potatoes because they create the colorful presentation that makes this recipe unique.

What dishes pair well with this potato salad?

I like serving it with grilled burgers, barbecue chicken, hot dogs, steaks, pulled pork, ribs, or fresh grilled vegetables.

Conclusion

I always enjoy making this Red, White and Blue Potato Salad because it is colorful, creamy, and perfect for sharing at summer celebrations. I appreciate how the combination of tender potatoes and tangy dressing creates a satisfying side dish that complements a wide variety of grilled favorites. Whether I prepare it for a holiday gathering or a casual family meal, it always brings both great flavor and festive appeal to the table.

Red, White and Blue Potato Salad Recipe

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This Red, White and Blue Potato Salad is a colorful, creamy side dish made with red, white, and blue potatoes tossed in a tangy herb-filled dressing. It’s perfect for cookouts, picnics, barbecues, and patriotic holiday celebrations.

Author: Laura
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 10 servings
Category: Side Dish
Method: Boil
Cuisine: American
Diet: Vegetarian

Instructions

Wash the potatoes thoroughly and cut any large potatoes into evenly sized pieces.
Place the potatoes in a large pot of salted water and bring to a boil.
Cook for 12–15 minutes, or until fork-tender but still holding their shape.
Drain the potatoes and allow them to cool until just warm.
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
Stir in the diced celery, chopped red onion, fresh dill, and parsley.
Gently fold the warm potatoes into the dressing until evenly coated.
Refrigerate for at least 1 hour to allow the flavors to develop.
Garnish with paprika and chopped chives before serving, if desired.

Notes

Leaving the potato skins on adds color, texture, and nutrients.
For a lighter version, replace part of the mayonnaise with plain Greek yogurt.
Add chopped hard-boiled eggs, crispy bacon, diced pickles, or shredded cheddar cheese for extra flavor.
Store in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the dressing may separate and the potatoes can become grainy.
Stir gently before serving if the dressing settles during storage.

Nutrition

Serving Size: 1 serving
Calories: 290 kcal
Sugar: 3 g
Sodium: 340 mg
Fat: 17 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 12 mg