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Red White and Blue Potato Salad

Red white and blue potato salad with a creamy mustard dressing. The perfect patriotic side dish!
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 4 cups

Ingredients

  • 1/2 lb Yukon gold potatoes
  • 1/2 lb purple potatoes
  • 1/2 lb red potatoes
  • 1/2 C sour cream or yogurt
  • 1/4 C mayonnaise
  • 2 Tbsp white wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 clove garlic minced
  • 1 Tbsp chives minced
  • 1/4 tsp red pepper flakes optional

Instructions

  • Scrub and chop potatoes into equal sizes.
  • Add red and white potatoes to a small saucepan, cover with water. Bring to a boil, cooking for 15 minutes.
  • Add blue potatoes to a small saucepan, cover with water. Bring to a boil, cooking for 10 minutes.
  • Drain potatoes, dry on a paper towel lined baking sheet. Transfer to a large bowl.
  • In a small bowl, whisk together remaining ingredients. Add to potatoes and toss well to coat. Chill until ready to serve.

Notes

*Blue potatoes are cooked separately so the color does not dye the other potatoes.
An original recipe from Baked by Rachel