Red White Blue Potato Salad (Print Version)
Festive tri-color potatoes with creamy tangy dressing, ideal for summer cookouts and patriotic gatherings.
# What You'll Need:
→ Potatoes
01 - 1 lb small red potatoes, scrubbed and quartered
02 - 1 lb small white potatoes, scrubbed and quartered
03 - 1 lb small blue or purple potatoes, scrubbed and quartered
→ Dressing
04 - ½ cup mayonnaise
05 - ¼ cup sour cream
06 - 2 tbsp Dijon mustard
07 - 1 tbsp apple cider vinegar
08 - 1 tsp kosher salt
09 - ½ tsp freshly ground black pepper
→ Add-Ins
10 - 3 celery stalks, diced
11 - 4 green onions, thinly sliced
12 - ¼ cup fresh flat-leaf parsley, chopped
13 - 2 tbsp fresh dill, chopped
# How to Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the red, white, and blue potatoes and cook for 12 to 15 minutes until fork-tender. Drain thoroughly in a colander and set aside to cool slightly.
02 - In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until the dressing is smooth and creamy.
03 - Add the cooled potatoes, diced celery, sliced green onions, chopped parsley, and fresh dill to the dressing. Gently fold and toss until all ingredients are evenly coated, taking care not to break apart the potato pieces.
04 - Taste the salad and adjust the salt and pepper as needed to suit your preference.
05 - Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The tricolor potatoes do not just look stunning on a platter, they each bring a slightly different texture that keeps every bite interesting.
- The dressing walks the line between creamy and tangy so well that even people who claim they do not like potato salad come back for seconds.
02 -
- Overcooked potatoes will dissolve into paste when you toss them, so start checking at the twelve minute mark and pull them the moment they yield to a fork.
- Tossing the salad while the potatoes are still hot causes the dressing to thin out and slide right off, so patience while they cool makes a huge difference.
03 -
- Cut all your potatoes to roughly the same size so they finish cooking at the same time and you are not stuck picking out done pieces while others are still hard.
- Drying the potatoes briefly on a clean kitchen towel after draining helps the dressing cling rather than slide off wet surfaces.