Okay, listen up! If you want to be the absolute star of your next backyard BBQ or potluck, you HAVE to make this **Red, White & Blue Potato Salad**. Seriously, it’s a total showstopper! Not only does it taste ridiculously good – all creamy and tangy with little pops of freshness – but it just *looks* so darn festive. It’s perfect for the Fourth of July, Memorial Day, or honestly, any summer get-together where you want to bring a little extra joy (and deliciousness!).

I first stumbled upon the idea of using different colored potatoes years ago, and it felt like a kitchen revelation! Regular potato salad is great, don’t get me wrong, but there’s something special about those vibrant reds and purples mixed with the classic white. It just makes you smile, you know? It’s become my go-to picnic food, and I swear, people always ask for the recipe. It’s super easy to whip up, even when you’re juggling a million other things, and it just screams “summer celebration!” Trust me, this **Red, White & Blue Potato Salad** is going to be your new favorite.

Why You’ll Love This Red, White & Blue Potato Salad

Okay, so besides looking totally amazing on your picnic table, here’s why this **Red, White & Blue Potato Salad** is going to be your new best friend for summer:

It’s a feast for the eyes! Those vibrant colors just make you happy, right? Much more fun than plain old white potato salad.
Flavor explosion! It’s got that perfect creamy texture with a little zing from the Dijon and vinegar, plus fresh herbs. So good!
Seriously easy. Boil potatoes, mix a quick dressing, toss, and chill. Done! Minimal fuss, maximum deliciousness.
Feeds a crowd. This recipe makes a generous batch, perfect for sharing at any gathering. And leftovers (if there are any!) are great too.

Ingredients for Your Red, White & Blue Potato Salad

Alright, let’s talk ingredients! You don’t need anything fancy here, just good, fresh stuff. Here’s what you’ll need to get this gorgeous **Red, White & Blue Potato Salad** going:

2 pounds small red, white, and blue potatoes (aim for roughly equal amounts!)
1/2 cup good quality mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
2 tablespoons fresh chopped dill
Salt and pepper, to taste

Ingredient Notes & Substitutions for Red, White & Blue Potato Salad

Okay, a couple of quick notes on these ingredients to make sure your **Red, White & Blue Potato Salad** is perfect. For the potatoes, those little creamer or baby potatoes work best because they hold their shape and cook evenly. Don’t peel them – the skins add color and nutrients!

Mayonnaise is key for creaminess, so use one you really like the taste of. If you’re not a sour cream fan, you could use plain Greek yogurt for a tangier, slightly lighter dressing. And fresh dill? Totally non-negotiable for me! It adds such a bright, summery flavor. If you don’t have red onion, a sweet yellow onion works, but red adds another pop of color!

Equipment Needed for Red, White & Blue Potato Salad

You won’t need a ton of fancy gadgets for this **Red, White & Blue Potato Salad**, which is part of why I love it! Here’s what you’ll want to have handy:

A big pot for boiling the potatoes.
A colander for draining.
A large bowl for mixing everything together.
A whisk for the dressing.
A good knife and cutting board for chopping.
Measuring cups and spoons.

How to Prepare Red, White & Blue Potato Salad

Okay, time to make the magic happen! Making this **Red, White & Blue Potato Salad** is really straightforward, I promise. Let’s break it down:

Prep those colorful spuds! Give your red, white, and blue potatoes a good wash under cool water. No need to peel ’em! Cut them into roughly bite-sized pieces. Try to make them all about the same size so they cook evenly. This is key!
Boil ’em ’til tender. Pop the cut potatoes into your big pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out. Bring it to a boil, then reduce the heat and simmer gently until the potatoes are fork-tender. This usually takes about 15-20 minutes, but keep an eye on them! You don’t want them mushy.
Drain and cool slightly. Once they’re tender, carefully drain the potatoes in your colander. Let them sit there for a few minutes to steam dry just a little bit. You want them still warm, but not piping hot when you mix them.
Whip up that tangy dressing. While the potatoes are cooling, grab your large bowl. Whisk together the mayonnaise, sour cream, Dijon mustard, and white vinegar until it’s nice and smooth.
Add the goodies. Stir in the chopped red onion, celery, and that lovely fresh dill into the dressing. Give it a good mix.
Combine gently. Add the slightly cooled potatoes to the bowl with the dressing. Now, this is important: mix *gently*! Use a spatula or large spoon and fold everything together so you don’t break up the potatoes too much. You want lovely chunks of color!
Season and chill. Taste the salad and add salt and pepper as needed. Potato salad needs a good amount of seasoning! Cover the bowl and pop it in the fridge. It needs at least 30 minutes to chill and let the flavors meld, but honestly, it’s even better after a few hours or overnight.

Tips for Making the Best Red, White & Blue Potato Salad

Want your **Red, White & Blue Potato Salad** to be the absolute best it can be? Here are my little secrets! First off, don’t *overcook* those potatoes! Check them often during boiling so they’re tender but still hold their shape. Also, adding the dressing while the potatoes are still slightly warm helps them absorb more flavor. Trust me on this!

Taste, taste, taste! Don’t be shy about seasoning. Potato salad can be a little bland if you don’t add enough salt and pepper. And finally, chilling time is your friend. The longer it sits, the better the flavors get to know each other!

Variations of Red, White & Blue Potato Salad

The basic **Red, White & Blue Potato Salad** recipe is fantastic as is, but it’s also super forgiving if you want to play around! Feel free to toss in other crunchy veggies like chopped bell peppers (green or yellow for more color!) or thinly sliced radishes. Hard-boiled eggs are a classic addition to potato salad, and they work beautifully here too.

Want a little kick? Add a pinch of cayenne pepper or a dash of hot sauce to the dressing. Some folks love adding chopped pickles or relish for extra tang. You could also swap the dill for chives or parsley, or use a mix of fresh herbs!

Serving Suggestions for Red, White & Blue Potato Salad

This **Red, White & Blue Potato Salad** is seriously versatile and pairs well with pretty much anything you’d throw on the grill! It’s absolutely perfect alongside classic BBQ fare like grilled chicken, juicy burgers, or hot dogs. It also goes great with pulled pork or ribs.

If you’re looking for other side dishes to round out your spread, think about things like corn on the cob, coleslaw (maybe a vinegar-based one for contrast?), or a simple green salad. Basically, anything that screams “summer picnic” will be a great friend to this colorful potato salad!

Storing and Reheating Your Red, White & Blue Potato Salad

Okay, so you’ve made a big batch of this delicious **Red, White & Blue Potato Salad** and somehow, miraculously, there are leftovers! Hooray! The best way to store it is in an airtight container in the refrigerator. It’ll keep well for about 3-4 days.

Now, here’s the important part: because it’s a creamy, mayonnaise-based salad, you absolutely *do not* want to reheat it. It’s meant to be served cold! Just give it a stir before serving again, and if it seems a little dry, you can add a tiny splash of milk or a little extra mayo to loosen it up. Easy peasy!

Frequently Asked Questions About Red, White & Blue Potato Salad

Got questions about this fun and festive **Red, White & Blue Potato Salad**? Here are some common ones I get:

Q: Can I make this potato salad ahead of time?
Absolutely! This **summer salad** is actually *better* made ahead of time. Making it a few hours, or even the day before, gives all those amazing flavors time to really blend together. Just keep it covered in the fridge.

Q: What kind of potatoes are best for Red, White & Blue Potato Salad?
I love using those small creamer or baby potatoes – specifically the red, white, and purple (often called blue) varieties. They have thin skins you don’t need to peel and a nice creamy texture that holds up well in the salad. They’re perfect for **picnic food**!

Q: Why did my potato salad turn out mushy?
This usually happens if you overcook the potatoes. Keep an eye on them while they’re boiling and test them often with a fork. They should be tender, but not falling apart. Also, be gentle when you’re mixing in the dressing!

Q: Can I add other things to my Red, White & Blue Potato Salad?
Definitely! This recipe is super adaptable. Chopped hard-boiled eggs, bacon bits, chopped pickles, or even some crumbled blue cheese (to lean into the “blue” theme!) are all delicious additions. It’s your **potato salad**, have fun with it!

Estimated Nutritional Information

Okay, so I’m not a registered dietitian or anything, but I can give you a general idea of the nutritional breakdown for this **Red, White & Blue Potato Salad**. Remember, these are just estimates, and they can totally change depending on the specific brands of mayo or sour cream you use, or even the size of your potatoes!

Based on the ingredients, one serving (which is about 1 cup) comes in around 300 calories, with about 18g of fat (mostly from the creamy dressing!), 30g of carbs, and 4g of protein. It’s definitely a treat, but hey, it’s delicious **picnic food**!

Share Your Red, White & Blue Potato Salad Experience

Alright, now it’s YOUR turn! If you make this **Red, White & Blue Potato Salad**, please pretty please come back and tell me all about it in the comments below! Did you love it? Did you add any fun variations? I’d be absolutely thrilled if you shared a photo on Instagram too and tagged me! Happy cooking, friends!

Scrumptious Red, White & Blue Potato Salad in 5 Steps

Author: ferecipe.com
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A festive potato salad featuring red, white, and blue potatoes.

Ingredients

Scale

2 pounds small red, white, and blue potatoes
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1/4 cup chopped red onion
1/4 cup chopped celery
2 tablespoons chopped fresh dill
Salt and pepper to taste

Instructions

Wash and cut potatoes into bite-sized pieces.
Boil potatoes in salted water until tender, about 15-20 minutes.
Drain potatoes and let cool slightly.
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and vinegar.
Add red onion, celery, and dill to the dressing.
Add cooled potatoes to the bowl and gently mix to coat.
Season with salt and pepper to taste.
Chill for at least 30 minutes before serving.

Notes

For best flavor, chill the potato salad for a few hours or overnight.
You can add other vegetables like bell peppers or radishes.
Adjust the amount of mayonnaise and sour cream to your preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 3g
Sodium: 250mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 15mg

Keywords: potato salad, red white blue, summer salad, picnic food