Red, White, and Blue Potato Salad

This red, white, and blue potato salad is a tasty addition to a Memorial Day or summer potluck or barbecue. 

 

This potato salad includes a combination of gold, red, and purple mini potatoes tossed in a simple oil and vinegar dressing rather than a mayonnaise-based dressing. 

This potato salad recipe is super simple and it takes just a few minutes to make. This potato salad can be served at room temperature immediately, or you can also refrigerate the potato salad and let the flavors meld together for several hours.  

Ingredients in this Red, White, and Blue Potato Salad:

Potatoes: Use a combination of gold, red, and purple/blue mini potatoes. Often, they come in 1 1/2 to 2 pound bags. I found a bag at Ralph's (Kroger Private Selection) that was the right blend. Melissa's Produce also sells them in a 3 pound bag. You could also use a combination of fingerling potatoes. 

Grape or Cherry Tomatoes: The tomatoes add a beautiful red color and are a wonderful contrast to the potatoes. 

Herbs and Aromatics: You will need basil, parsley, scallions, and garlic. You will add garlic cloves to the boiling water and add the herbs and scallions to the salad. 

Salt and pepper: Be sure to thoroughly salt the boiling water too. 

For the Dressing: Extra virgin olive oil and white wine vinegar. You will also add some of the vinegar to the boiling water. 

My taste testers, who love the traditional mayonnaise based potato salad, all declared that this version is "delicious!"

To Make this Potato Salad:

First, cut the potatoes into pieces and place them in a pan with cold water with added salt, smashed garlic cloves, and white wine vinegar. Bring the the potatoes to a boil and cook them for 15 to 20 minutes, depending on the size of the potato pieces, until the potatoes can be pierced with a fork. 

Next, drain the potatoes and let them cool a bit. Toss them with the tomatoes, olive oil, and white wine vinegar. 

Finally, add the basil, parsley, scallions, and salt and pepper and serve. 

Tips for Success:

Be sure to start the potatoes in cold water. This ensures that the potatoes will cook evenly. If you start them in boiling water, the outsides of the potatoes will cook before the centers. 

Also, add salt and white wine vinegar to the water. They will both season the potatoes, and the vinegar in the cooking water will prevent the potatoes from becoming mushy and over cooking. These potatoes are of the "waxy" variety so this is less of an issue than when you are making a potatoe salad with a starchy Russet potato. 

Finally, because these potatoes are thin skinned, it's not necessary to peel them. Plus, the skins add color. 

More Potato Salad Recipes:

Austrian Potato Salad - also no mayonnaise. 

Country-Style Potato Salad - with Creole mustard. 

Japanese Potato Salad - with Kewpie mayonnaise. 

German Potato Salad - warm with bacon. 

Salmon and Potato Salad

Cause Limeña de Cangrejo - Layered potato, avocado, and crab salad. 

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Monday’s #BBQWeek Recipes

• BBQ Dry Rub Seasoning from Blogghetti
• Cheesy Corn Dip from Art of Natural Living
• Chicken Bacon Ranch Pasta Salad from Our Crafty Mom
• Grilled Chicken Salad with Blueberry Vinaigrette from Jolene's Recipe Journal
• Margarita Jello Shots from Easy Recipes for One
• Pellet Smoked Weisswurst from A Day in the Life on the Farm
• Pitcher Paloma Cocktail from The Spiffy Cookie
• Red, White, and Blue Potato Salad from Karen's Kitchen Stories
• Smoked Leg of Lamb from A Kitchen Hoor's Adventures

Red, White, and Blue Potato Salad

Yield: 10

Author: Karen Kerr

Prep time: 20 MinCook time: 20 MinInactive time: 10 MinTotal time: 50 Min

This red, white, and blue potato salad is a tasty addition to a Memorial Day or summer potluck or barbecue. 

Ingredients

• 2 quarts water plus 2 tablespoons white wine vinegar
• Salt for the boiling water (about 2 teaspoons)
• 2 pounds mixed "baby" potatoes, cut into 1 inch pieces
• 4 garlic cloves, peeled and smashed
• 1 1/4 cups halved cherry or grape tomatoes
• 1/3 cup thinly sliced basil leaves
• 2 tablespoons chopped scallions
• 2 tablespoons chopped parsley
• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• Salt and freshly ground black pepper, to taste

Instructions

1. Fill a 4 quart sauce pan with the water and salt. Add the potatoes, garlic cloves, and white wine vinegar. Bring to a boil and cook for 15 to 20 minutes, until the potatoes can be pierced with a fork, and are no longer crunchy.
2. Drain the potatoes and discard the garlic cloves. Let the potatoes cool for about 10 minutes. Add them to a large boil or serving dish. Add the tomatoes, basil, scallions, and parsley and toss.
3. Add the olive oil, white wine vinegar, and salt and pepper to taste. Serve.
4. This salad can be made in advance and refrigerated. Take the chill off before serving.

Nutrition Facts

Calories

161

Fat (grams)

6 g

Sat. Fat (grams)

1 g

Carbs (grams)

18 g

Fiber (grams)

2 g

Net carbs

15 g

Sugar (grams)

1 g

Protein (grams)

2 g

Cholesterol (grams)

0 mg

https://www.karenskitchenstories.com/2025/05/red-white-and-blue-potato-salad.html

Karen's Kitchen Stories

potatoes, potato salad,

Salad

American

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Created using The Recipes Generator

Recipe adapted from Food Network.