Best Red White Blue Potato Salad Recipes

RED, WHITE, AND BLUE POTATO SALAD

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.
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RED, WHITE, AND BLUE POTATO SALAD

Steps:

• Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
• Do ahead: Can be made 1 day ahead. Keep chilled.
• Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
• Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
• Sprinkle potato salad with paprika and remaining 1/2 cup green onions.

RED, WHITE & BLUE POTATO SALAD

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.

RED, WHITE AND BLUE POTATO SALAD

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.

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.

ALL AMERICAN RED, WHITE, AND BLUE POTATO SALAD

Steps:

• 1. Cook potatoes in water until tender. Drain off the water.
• 2. Mix up mayonnaise, sour cream, salt, pepper, vinegar in a large bowl.
• 3. Add the potatoes, bacon, green onions and mix up. Next add the blue cheese and combine gently.
• 4. This can be eaten immediately or refrigerated until later.

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Put all of the potatoes in a large pot and add enough salted water to cover 1 inch.
• Bring to a boil, reduce heat to medium and boil until fork tender, about 15 minutes.
• Drain potatoes and cool. While the potatoes are cooling, prepare the dressing.
• In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper. Cover and chill.
• Slice the potatoes into 1/2 inch slices or into chunky quarters and place into a large bowl.
• Add chilled dressing, blue cheese and remaining green onions; toss gently to cover all of the potato pieces. (Add additional blue cheese for a stronger flavor, if desired)
• Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.

RED, WHITE, & BLUE BBQ POTATO SALAD

Steps:

• Cut the large potatoes into thirds (rounds about 1/2-inch thick), then cut the medium potatoes in half. Small potatoes you can leave whole.
• Season the potatoes and scallions with EVOO, salt and freshly ground black pepper.
• Place the potatoes and scallions on the grill and tent with one large piece of tin foil.
• Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool.
• Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender.
• Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl.
• Add the brown sugar, Worcestershire, mustard, hot sauce and vinegar to the bowl and season with a bit more salt and freshly ground black pepper. Stir until the sugar is somewhat dissolved.
• As the potatoes finish cooking, transfer them into bowl with the dressing. Once they are all off the grill, toss them in the dressing to coat.

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Scrub red potatoes, cut in half, boil in salted water until done but not mushy. Keep an eye on them! OR MICROWAVE THEM!
• While potatoes are boiling...dice celery, onion. Cut bacon into 1 inch pieces and fry til crisp. Set aside. Measure mayonnaise.
• When potatoes are done, drain, rinse in cold water and let cool for about 20 minutes. Cut the potatoes, skin and all...into small 3/4" cubes. Place in bowl. Next, add celery, red onion, 3/4 lb crumbled blue cheese, parsley flakes, mayonnaise, and salad dressing. Mix it all together. Add salt and pepper to taste. Put in serving bowl and top with more blue cheese and crisp bacon. Sprinkle some pepper on top and it's all done! Best if it sits in the refrigerator over night.

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Toss potato, pepper, and olives with dressing made of equal parts of mayonnaise and blue cheese dressing.
• Chill, top with crumbled bacon before serving.

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Place red and white potatoes in boiling water for about 15 minutes or until just tender. Drain and cool. If using blue potatoes, place in a saucepan and cover with water. boil for about 10 minutes. Drain and cool. Add all potatoes, onion, parsley dill, chives and eggs to bowl; toss. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature or cool.

RED, WHITE & BLUE POTATO SALAD

Steps:

• 1. Cook the strips of bacon until crisp. Drain on paper towels. Break the bacon onto small, bite-sized pieces and set aside
• 2. Depending upon their size, halve or quarter the potatoes into large, bite-sized pieces, drop into a large pot of boiling salted water and cook for 10 to 12 minutes (the purple potatoes a little less) until they are just cooked through, fork tender, but not to the point of falling apart. You may have to do this in two batches. Drain in a colander and place in a large bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• 3. Combine the vinegars, mustards, salt, and pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the celery, bacon, green onions, red pepper, dill, parsley, basil, half of the sesame seeds and toss. Sprinkle the remaining sesame seeds on top. Serve warm or at room temperature.

RED, WHITE, & BLUE POTATO SALAD

Steps:

• Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces.
• Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld.
• Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.