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This red white and blue potato salad recipe makes a delicious and colorful addition to your Memorial Day and Fourth of July cookouts or any summer BBQ. It’s cool, creamy and super easy to make!
Patriotic Potato Salad
This easy recipe for red, white and blue potato salad is a colorful twist on a classic summer side dish. It’s made with a blend of baby red potatoes, blue or purple potatoes and baby dutch potatoes, hard boiled eggs and diced red peppers in a simple and creamy dressing. Even though my whole family loves my grandma’s potato salad, they loved everything about this patriotic potato salad. My pickiest eater actually had two helpings!
Ingredient Notes
Here’s what you need to make this summer side salad. Full amounts and directions are in the printable recipe card below.
- Baby potatoes — I found bags of red, white and blue baby potatoes at Trader Joe’s, but you can also find them in some grocery stores. You can also purchase the potatoes separately.
- Eggs — I make hard boiled eggs in my Instant Pot, but you can use the stove top or your favorite method for hard cooking eggs.
- Red bell pepper — adds crunch and color. You can use diced celery, but I like sticking with the red, white and blue theme.
- Dijon mustard — for a little extra tang
- Mayonnaise — I use Best Foods or Hellman’s, as we like the flavor and texture of these brands. You can use any brand, like Duke’s or Miracle Whip, but the flavor will be slightly different.
- Spices — sea salt, black pepper, garlic powder and a touch of paprika
How to Make Red White and Blue Potato Salad
First, you need to cut the potatoes into bite sized pieces, and cook them until just fork tender in salted water. While they’re cooking, dice the pepper and cooked eggs. Make the dressing in a large bowl, and stir all of the ingredients together. You can add more salt and pepper, to taste, if needed.
Storage
Store potato salad in an airtight container in your refrigerator. You can make it a day ahead of time — I think the flavors are actually better the next day. Leftovers keep for 3-4 days. I don’t recommend freezing the leftovers as potato salad becomes watery when thawed.
Recipe Tips
If you don’t like a lot of dressing, I recommend starting with 1 cup mayo and adding more as needed.
Cook the potatoes until you can easily pierce them with a fork but not so long that they fall apart. Start checking after they simmer for 15 minutes.
Don’t peel the potatoes, as you want the skins for color.
More Patriotic Side Dishes
Try my watermelon feta blueberry salad or this red white and blue cheesecake salad or patriotic popcorn next!
Red White and Blue Potato Salad
Ingredients
- 3 pounds baby red, blue and yellow potatoes
- 1½ cups mayonnaise
- 5 hard boiled eggs peeled and chopped
- 1 red bell pepper seeded and diced
- 1 tablespoon Dijon mustard
- 1½ teaspoons sea salt (divided)
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika for garnish
Instructions
- Cut potatoes into bite-sized pieces. Do not peel
- Place potatoes in large pot of cold water, bring to a boil, add 1 tsp salt, reduce heat to medium, and simmer for 15-20 minutes or until just fork tender
- Drain potatoes into a colander in your sink
- Meanwhile, in a large mixing bowl, mix mayonnaise, mustard, ½ tsp salt, pepper and garlic powder until creamy
- Add potatoes, diced red pepper and chopped eggs, and mix until well coated with dressing
- Sprinkle paprika on top for garnish
- Cover, and refrigerate until ready to serve
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love how festive this dish is! Yummy too! Will be making this for the 4th!
Tried this and loved it. Another patriotic addition to our Memorial and Fourth of July festivities.
Thank you so much, Meryl! Glad you liked it!