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Creamy Red White and Blue Potato Salad Recipe Easy Perfect for BBQs

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A creamy, tangy potato salad featuring a colorful mix of red, white, and blue potatoes with hard-boiled eggs and a light mayo dressing, perfect for BBQs and holiday celebrations.

Ingredients

Scale
  • 1 pound red potatoes, washed and cut into bite-sized chunks
  • 1 pound white potatoes (Yukon Gold recommended), peeled or unpeeled, cut into chunks
  • 1 pound blue (or purple) potatoes, scrubbed and chopped
  • 4 large eggs, hard boiled, peeled, and chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely diced
  • 2 green onions, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh dill or parsley, chopped (optional)

Instructions

  1. Place the red, white, and blue potatoes in a large pot and cover with cold water. Add about 1 teaspoon salt to the water. Bring to a boil over medium-high heat and cook until potatoes are tender but still firm, about 12-15 minutes. Test by piercing with a fork.
  2. Drain potatoes in a colander and rinse briefly with cold water to stop cooking. Let them cool slightly.
  3. Place eggs in a separate pot and cover with cold water. Bring to a boil, then remove from heat and cover the pot. Let eggs sit for 12 minutes, then transfer to an ice bath to cool thoroughly. Peel and chop eggs once cool.
  4. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
  5. In a large mixing bowl, combine the cooled potatoes, chopped eggs, diced celery, and sliced green onions. Gently fold in the dressing until everything is evenly coated. Avoid mashing the potatoes unless a creamier texture is preferred.
  6. Stir in chopped dill or parsley if using. Taste and add extra salt or pepper if desired.
  7. Cover and refrigerate the potato salad for at least 1 hour before serving to let flavors meld.

Notes

Do not overboil potatoes to avoid mushiness. Whisk dressing thoroughly for a light texture. Chilling the salad for at least 1 hour improves flavor and texture. If salad looks dry after chilling, stir in a splash of milk or more mayo. Eggs can be finely chopped to distribute creaminess evenly. May substitute mayonnaise with Greek yogurt or vegan mayo for dietary preferences.

Nutrition

Keywords: potato salad, creamy potato salad, red white and blue potatoes, BBQ side dish, summer salad, picnic recipe, patriotic salad

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