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Fresh Red White Blue Potato Salad Recipe Easy Herb Dressing Guide

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A fresh and colorful potato salad featuring red, white, and blue potatoes tossed in a light herb dressing. Perfect for summer gatherings, this salad is bright, addictive, and easy to prepare.

Ingredients

Scale
  • Red potatoes, small to medium, scrubbed and halved
  • White potatoes (Yukon Gold or similar), peeled and quartered
  • Blue or purple potatoes, scrubbed and halved
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, thinly sliced
  • 1 tablespoon fresh dill (optional)
  • Salt and freshly cracked black pepper to taste
  • Thinly sliced red onion or scallions (optional)
  • Capers or finely diced celery (optional)

Instructions

  1. Prepare the potatoes: Wash all potatoes thoroughly. Peel the white potatoes, but leave the red and blue potatoes unpeeled. Cut red and blue potatoes in halves or quarters depending on size, and quarter the white potatoes for uniform cooking.
  2. Cook the potatoes: Place potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender but still firm, about 12–15 minutes (check by piercing with a fork).
  3. Drain and cool: Drain potatoes in a colander and spread them out on a baking sheet or large plate to cool slightly to prevent overcooking and help the dressing stick better.
  4. Prepare the herb dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper. Stir in chopped parsley, chives, and dill if using.
  5. Toss the salad: Transfer cooled potatoes to a large bowl. Pour the herb dressing over and gently fold using a spatula or wooden spoon to coat evenly without breaking the potatoes. Add optional red onions/scallions and capers if desired.
  6. Chill and serve: Let the salad rest in the fridge for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

Avoid overboiling potatoes to keep them firm and prevent mushiness. Start boiling in cold water for even cooking. Whisk dressing well to emulsify oil and lemon juice. Let salad rest in fridge for at least 30 minutes for best flavor. Gently fold potatoes to keep them intact. Adjust sweetness with honey if dressing is too tart. Optional additions like celery or bell pepper add texture without overpowering flavors.

Nutrition

Keywords: potato salad, red white blue potatoes, herb dressing, summer salad, colorful potato salad, easy potato salad, vegan potato salad, gluten-free potato salad

Find it online: https://bitefuljoy.com/fresh-red-white-blue-potato-salad-recipe-easy-herb-dressing-guide/