Red White and Blue Potato Salad
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 or Patriotic holiday. It's cool, creamy and super easy to make!
Servings: 10
Cost: $10
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
Do not peel potatoes, as you want the color from the skins.
If you like a lighter dressing, start with 1 cup mayo and add more as needed.
Refrigerate salad within 2 hours of serving for safety.
Nutrition
Calories: 377kcal | Carbohydrates: 25g | Protein: 6g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 618mg | Potassium: 643mg | Fiber: 3g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 42mg | Calcium: 34mg | Iron: 2mg
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