Best 2 Red White And Blue Potato Salad Recipes

Indulge in a patriotic culinary experience with our delectable Red, White, and Blue Potato Salad, a vibrant dish that embodies the spirit of celebration. This delightful salad combines the classic flavors of potato salad with a festive twist, making it the perfect centerpiece for your summer gatherings or Fourth of July BBQs.

Featuring a medley of baby red potatoes, crisp celery, sweet red onion, and fresh parsley, this salad is a symphony of textures and flavors. Dressed in a creamy mayonnaise-based dressing infused with a hint of Dijon mustard, it offers a delightful balance of tanginess and richness.

In addition to the classic potato salad, this article presents a collection of equally enticing recipes that draw inspiration from the iconic red, white, and blue theme. From the vibrant and refreshing Red, White, and Blue Fruit Salad, bursting with the sweetness of berries and the tang of citrus, to the savory and satisfying Red, White, and Blue Grilled Chicken Skewers, marinated in a mouthwatering blend of spices, there's something to suit every palate.

For those with a sweet tooth, the Red, White, and Blue Trifle is a delightful layered dessert showcasing a harmonious blend of red berries, creamy vanilla pudding, and fluffy angel food cake. And if you're looking for a refreshing beverage to complement your patriotic feast, the Red, White, and Blue Mocktail is a fizzy and flavorful fusion of cranberry juice, lemonade, and a splash of grenadine.

Let's cook with our recipes!

RED, WHITE, AND BLUE POTATO SALAD

Red, White, and Blue Potato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield about 4 servings

Number Of Ingredients 18

Ingredients

4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 sprig fresh rosemary
1 bay leaf
1 cup dry white wine
2 cloves garlic, smashed
1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed
1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed
1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed
1 tablespoon kosher salt
2 stalks celery, thinly sliced
1/4 cup white wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced flat-leaf parsley
2 scallions (white and green), thinly sliced

Steps:

To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
When ready to serve, carefully fold in the parsley and scallions. Serve.
Copyright 2001 Television Food Network, G.P. All rights reserved

RED, WHITE AND BLUE POTATO SALAD

Red, White and Blue Potato Salad image

You'll be the star of the party with this yummy, crunchy potato salad that's perfect for any Fourth of July celebration.

Provided by aack

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 5

Ingredients

1 pound medium purple potatoes, scrubbed
2 bunches red radishes, trimmed and diced
½ white onion, diced
½ cup crumbled blue cheese
3 tablespoons mayonnaise

Steps:

Bring a large pot of salted water to a boil; add potatoes and cook until tender, about 15 minutes. Drain, cool and dice the potatoes.
Combine the potatoes, radishes, onion, blue cheese and mayonnaise in a large bowl; mix until the mayonnaise evenly coats the ingredients.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 15.6 g, Cholesterol 11.1 mg, Fat 8.7 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 207.4 mg, Sugar 1.5 g

Tips:

Use a variety of potatoes: Choose a mix of red, white, and blue potatoes for a colorful and flavorful salad.
Boil the potatoes until tender: Use a large pot of salted water and boil the potatoes until they are easily pierced with a fork.
Cool the potatoes before assembling the salad: This will help to prevent the salad from becoming watery.
Use a light and tangy dressing: A simple vinaigrette or mayonnaise-based dressing is a good choice.
Add your favorite mix-ins: Diced celery, chopped hard-boiled eggs, or crumbled bacon are all great additions to potato salad.
Serve chilled: Potato salad is best served cold, so chill it in the refrigerator for at least an hour before serving.

Conclusion:

Red, white, and blue potato salad is a classic summer dish that is perfect for potlucks, picnics, and backyard barbecues. It is easy to make and can be tailored to your liking. With its colorful appearance and delicious flavor, this salad is sure to be a hit with everyone. So next time you are looking for a refreshing and patriotic side dish, give red, white, and blue potato salad a try!