Best 3 Red White Blue Potato Salad Recipes

Get ready to relish a patriotic side dish, "Red, White, and Blue Potato Salad," that's sure to steal the show at your next barbecue or potluck. This delightful salad combines the classic flavors of potato salad with a vibrant twist. Featuring tender red potatoes, crisp celery, sweet red onion, fresh parsley, and a creamy dressing, this salad delivers a symphony of flavors and textures in every bite. The secret lies in the dressing, a harmonious blend of mayonnaise, sour cream, Dijon mustard, and a touch of sweetness from honey. Topped with crumbled blue cheese, this salad offers a delightful contrast of creamy, tangy, and salty notes that will tantalize your taste buds. But that's not all; this article also presents two additional variations of potato salad to cater to diverse preferences. The "Bacon Ranch Potato Salad" boasts crispy bacon, tangy ranch dressing, and a sprinkle of green onions, while the "Loaded Baked Potato Salad" features a medley of bacon, cheese, sour cream, and chives, offering a taste of your favorite baked potato in salad form.

Here are our top 3 tried and tested 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 & BLUE POTATO SALAD

Red, White & Blue Potato Salad image

Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 1h35m

Yield 12 servings (1 cup each).

Number Of Ingredients 18

Ingredients

1-1/4 pounds small purple potatoes (about 11), quartered
1 pound small Yukon Gold potatoes (about 9), quartered
1 pound small red potatoes (about 9), quartered
1/2 cup chicken stock
1/4 cup white wine or additional chicken stock
2 tablespoons sherry vinegar
2 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 tablespoons olive oil
3 celery ribs, chopped
1 small sweet red pepper, chopped
8 green onions, chopped
3/4 pound bacon strips, cooked and crumbled
3 tablespoons each minced fresh basil, dill and parsley
2 tablespoons toasted sesame seeds

Steps:

Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

Nutrition Facts : Calories 221 calories, Fat 12g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 405mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and are less likely to fall apart when boiled.
Boil the potatoes until tender: You should be able to easily pierce the potatoes with a fork when they are done.
Cool the potatoes before assembling the salad: This will help to prevent the salad from becoming watery.
Use a light hand when dressing the salad: You don't want to overpower the flavors of the potatoes.
Serve the salad immediately, or chill it for later: Red, white, and blue potato salad is a versatile dish that can be enjoyed fresh or cold.

Conclusion:

Red, white, and blue potato salad is a classic American dish that is perfect for summer gatherings. It is easy to make, delicious, and always a crowd-pleaser. With a few simple tips, you can make the perfect red, white, and blue potato salad every time. So next time you are looking for a festive and flavorful dish to serve, give this recipe a try.