Red White & Blue Potato Salad

Written By: KPN - Jul• 03•14
Serves 6-8
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Meal type Salad, Side Dish
Occasion Barbecue
By author Natalie's Kitchen - Step By Step


  • 3-4lb Round red/white and Purple Potatoes (The potatoes can be peeled before boiling, after they are cooled or served with peel on the potatoes. Do not use Russet/Baking Potatoes for this recipe, as they will crumble.)
  • 2 ½ cups Mayonnaise
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Apple Cider Vinegar
  • 2 teaspoons Salt
  • 1/2 teaspoon Black Pepper
  • 2 small Celery Stalks (diced)
  • 1 Red Onion (minced)
  • 1/2 cup Sundried Tomatoes or Roasted Red Peppers (chopped)


Step 1
In a large saucepan, place Purple Potatoes and add enough Water to cover.
Add 1 Tbs. Salt.
Bring Potatoes to a boil and cook for 20 minutes or until fork tender but not mushy.
Step 2
Repeat with White/Red Potatoes.
Step 3
Remove from pot and set aside until cooled completely.

This step can be done the day before and the potatoes refrigerated until ready to continue with the recipe. If you are short on time, you can run cold water over the potatoes until they are at least room temp. Make sure the potatoes are completely dry before moving forward.
Step 4
In a large non-reactive bowl (do not use metal) add Mayonnaise, Mustard, Vinegar, Salt and Black Pepper.
Stir to combine
Step 5
Cut Potatoes into medium cubes

This is when I find it easiest to remove the potato skins. I dice the potatoes and remove the skins from each piece.
Step 6
Add Potato cubes and gently turn in sauce to coat the potatoes.
Step 7
Add the Celery and Red Onion. Turn to coat.
Step 8
Add Sundried Tomatoes/Roasted Red Peppers and again; Turn to coat.
Step 9
Cover and refrigerate for a minimum of 3 hours to blend the flavors and chill through.
Step 10
When ready to serve, add the garnish.
Cover and refrigerate any leftovers.

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