Red White Blue Potato Salad (Printer-Friendly)

Colorful tri-color potato salad with fresh herbs and tangy Dijon dressing for summer gatherings.

# What You'll Need:

→ Potatoes

01 - 1 pound small red potatoes, cut into bite-size pieces
02 - 1 pound small white potatoes, cut into bite-size pieces
03 - 1 pound 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 Steps:

01 - Place the 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 and cook for 15–20 minutes, or until fork-tender. Drain well 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 seasoning with additional 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 Advice:

01 -
  • The tri color potatoes do all the visual heavy lifting, making you look like you planned something elaborate when you barely tried.
  • That honey and apple cider vinegar combination in the dressing creates a tangy sweetness that makes people go back for seconds without knowing why.
02 -
  • Tossing the potatoes while they are still hot will cause them to break apart and turn your beautiful salad into mashed potato soup.
  • Refrigerating for a full hour is not optional because the dressing needs time to soak into the warm potato pores and transform from good to unforgettable.
03 -
  • Salt the potato cooking water generously, like ocean water, because this is your only chance to season the potatoes from the inside out.
  • Toss the warm drained potatoes with a spoonful of vinegar before adding the dressing to give them a head start on absorbing flavor.

Go Back