The beautiful colors of this Red White and Blue Potato Salad come from the potatoes themselves. If you cannot find blue potatoes, purple ones will do, or simply use all red and white. This recipe is obviously perfect for the 4th of July due to the coloring, but you will enjoy it year-round. This potato salad is even better at room temperature than cold.
All three colors of this waxy potato version are available in most grocery stores these days, along with the more well-known Yukon Gold waxy potato. If you are unable to find the blues, and won’t miss the color, feel free to substitute all red potatoes. There is no difference in flavor.
Select potatoes that are all the same relative size so they cook evenly as they boil.
Red White and Blue Potato Salad Recipe
1/2 pound baby red rose potatoes (new potatoes)
1/2 pound baby white rose potatoes
1/2 pound small blue (or purple) potatoes (see Notes)
1/4 cup mayonnaise
1/8 cup ranch dressing
1/2 Tablespoon champagne vinegar (or white vinegar)
1/4 teaspoon dried dill weed
Pinch of sugar (optional)
1/4 cup thin-sliced green onions (scallions), tops included (see Notes)
Salt and freshly ground black pepper to taste
Grape tomatoes for garnish
Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces.
Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld.
Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.
Yield: about 6 servings
• Waxy potatoes such as red rose, white rose, blue, purple, and gold potatoes are best for potato salad because they are not grainy or mealy and hold together well.
• You may substitute chopped chives for the green onions.
Red White and Blue Potato Salad Recipe Photo ©2018 Peggy Filippone