Red, White and Blue Potato Salad
Looking for a side dish that screams summer and steals the show at every cookout? This Red White and Blue Potato Salad isn’t just creamy and classic – it’s celebration-ready. Whether you’re hosting a 4th of July BBQ, a Memorial Day picnic, or a casual backyard gathering, this dish checks all the boxes: nostalgic, flavorful, and easy to dress up for the occasion.
We’re starting with tender red or Yukon Gold potatoes and a tangy, creamy dressing — then giving it a patriotic pop with a few festive (but totally optional) extras. Think red onion, white potatoes and eggs, and a finishing crunch of blue corn chips or edible blue flowers if you want to take the theme all the way.
Potato salad ingredients:
- 2 pounds of potatoes (Yukon Gold or red potatoes work best)
- 1 cup mayonnaise (use a high-quality brand for best flavor)
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 hard-boiled eggs, chopped
- ½ cup red onion, finely chopped
- Fresh parsley or dill for garnish (optional)
Optional for a red-white-and-blue flair:
- Diced red bell pepper or sliced radishes (for extra red)
- Crumbled blue cheese or a sprinkle of blue corn tortilla chips (for a fun blue finish)
- Edible blue borage flowers or purple basil for garnish
How to make potato salad
1. Boil the potatoes
Wash and scrub the potatoes, then cut them into evenly sized chunks.
Place them in a large pot, cover with cold water, and add 1 tablespoon of salt. Starting with cold water ensures even cooking.
Bring to a boil and cook until tender (about 15-20 minutes). Test with a fork – they should be soft but not falling apart.
Drain and let them cool slightly. Optionally, you can spread them on a baking sheet while still hot to prevent them from becoming too mushy.
2. Prepare the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
Optionally you can add apple cider vinegar or pickle juice for extra tang (to taste).
3. Combine Ingredients
Once the potatoes have cooled slightly but are still warm, add them to the dressing (mixing while warm allows them to absorb more flavor).
Gently fold in the chopped hard-boiled eggs and red onion.
Be careful not to overmix to maintain the potato texture.
4. Chill the salad
To chill the salad, cover it and refrigerate for at least 1 hour (or preferably overnight) to let the flavors meld. Make sure the bowl is tightly covered to prevent the salad from absorbing other fridge odors.
5. Serve and enjoy!
Before serving, taste and adjust seasoning if needed. A little extra salt, pepper, or vinegar can brighten the flavors.
Garnish with fresh herbs, paprika, or your festive toppings of choice (like crushed blue chips or a few red pepper slices) to bring the red, white, and blue theme to life.
Make It a Star-Spangled Favorite
This Red White and Blue Potato Salad is as dependable as it is delightful — and with just a few fun touches, it becomes a patriotic showstopper. Perfect for picnics, potlucks, or as a colorful addition to your summer menu, this recipe balances creamy comfort with party-ready presentation.
Make it once, and you’ll be bringing it to every flag-waving occasion all summer long.
Red, White and Blue Potato Salad
Ingredients
- 2 pounds of potatoes Yukon Gold or red potatoes work best
- 1 cup mayonnaise use a high-quality brand for best flavor
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 hard-boiled eggs chopped
- ½ cup red onion finely chopped
- Fresh parsley or dill for garnish optional
Optional for a red-white-and-blue flair:
- Diced red bell pepper or sliced radishes for extra red
- Crumbled blue cheese or a sprinkle of blue corn tortilla chips for a fun blue finish
- Edible blue borage flowers or purple basil for garnish
Instructions
Boil the potatoes
- Wash and scrub the potatoes, then cut them into evenly sized chunks.
- Place them in a large pot, cover with cold water, and add 1 tablespoon of salt. Starting with cold water ensures even cooking.
- Bring to a boil and cook until tender (about 15-20 minutes). Test with a fork – they should be soft but not falling apart.
- Drain and let them cool slightly. Optionally, you can spread them on a baking sheet while still hot to prevent them from becoming too mushy.
Prepare the Dressing
- In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
- Optionally you can add apple cider vinegar or pickle juice for extra tang (to taste).
Combine Ingredients
- Once the potatoes have cooled slightly but are still warm, add them to the dressing (mixing while warm allows them to absorb more flavor).
- Gently fold in the chopped hard-boiled eggs and red onion.
- Be careful not to overmix to maintain the potato texture.
Chill the salad
- To chill the salad, cover it and refrigerate for at least 1 hour (or preferably overnight) to let the flavors meld. Make sure the bowl is tightly covered to prevent the salad from absorbing other fridge odors.
Serve and enjoy!
- Before serving, taste and adjust seasoning if needed. A little extra salt, pepper, or vinegar can brighten the flavors.
- Garnish with fresh herbs, paprika, or your festive toppings of choice (like crushed blue chips or a few red pepper slices) to bring the red, white, and blue theme to life.
