Fresh Red White Blue Potato Salad Recipe Easy Patriotic Potato Salad for 4th of July
A colorful and creamy potato salad featuring red, white, and blue potatoes, perfect for patriotic gatherings like the 4th of July. This salad combines a tangy mayo and Greek yogurt dressing with fresh herbs for a fresh, comforting summer side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 pound red potatoes, washed and cut into bite-sized chunks
- 1 pound white potatoes (Yukon Gold or similar), peeled or unpeeled, cut into chunks
- 1 pound blue/purple potatoes, scrubbed and chopped
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 stalks celery, finely chopped
- 3 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Optional: 2 hard-boiled eggs, chopped
Instructions
- Wash the red and blue potatoes thoroughly; peel the white potatoes if preferred. Cut all potatoes into uniform 1-inch chunks.
- Place potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon salt to the water.
- Bring water to a boil over high heat, then reduce to a simmer. Cook potatoes for 12-15 minutes or until a fork slides in easily but potatoes still hold their shape.
- Drain potatoes in a colander and rinse under cold water to stop cooking. Let cool completely.
- In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
- Finely chop celery, green onions, parsley, and if using, hard-boiled eggs.
- Gently fold the cooled potatoes, chopped veggies, and dressing together in a large bowl, being careful not to overmix.
- Cover and refrigerate the potato salad for at least 1 hour before serving to let flavors marry and salad firm up.
- Before serving, gently stir and adjust salt or pepper if needed. Optionally, add extra fresh parsley or a splash of vinegar.
Notes
Do not overcook potatoes to avoid mushy texture. Use cold water to start boiling for even cooking. Let potatoes cool completely before adding dressing to prevent separation. Fold gently to keep potato chunks intact. Season gradually and adjust before serving. Can be made vegan by substituting mayo and yogurt with plant-based alternatives. Salad tastes better after resting at least 1 hour or overnight. Store refrigerated up to 3 days; avoid freezing.
Nutrition
- Serving Size: About ½ cup (125g)
- Calories: 180
- Fat: 7
- Carbohydrates: 25
- Protein: 3
Keywords: potato salad, patriotic potato salad, 4th of July recipe, red white blue potatoes, summer side dish, creamy potato salad