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Red, White and Blue Potato Salad, featuring creamy potatoes, fresh cherry tomatoes, and blueberries, perfect for summer BBQs and patriotic celebrations.

Red, White and Blue Potato Salad

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 15 minutes
30 minutes
Total Time: 55 minutes
Servings: 8 Servings

Description

Red, White, and Blue Potato Salad is a festive and vibrant dish perfect for summer celebrations. Made with creamy potatoes, fresh tomatoes, blueberries, and a tangy mustard-mayo dressing, it’s both flavorful and eye-catching. This easy-to-make salad is a delicious side for BBQs, picnics, and patriotic holidays.

Ingredients 

  • 2 pounds Yukon Gold, or red potatoes, diced
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 hard-boiled eggs, chopped
  • 1/2 cup red onion, finely diced
  • 1 cup cherry tomatoes, halved, optional
  • 1/2 cup blueberries, optional
  • 2 teaspoons Fresh parsley or dill for garnish, or dill for garnish, optional

Instructions

  • In a large pot, boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and let them cool slightly.
  • In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until smooth.
  • Add the cooled potatoes, chopped eggs, red onion, and gently fold in the cherry tomatoes and blueberries.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Garnish with fresh parsley or dill, if desired, and serve chilled. Enjoy!

Equipment

  • Saucepan
  • Mixing Bowl
  • Tongs

Nutrition

Serving: 1ServingCalories: 323kcalCarbohydrates: 24gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 82mgSodium: 397mgPotassium: 580mgFiber: 3gSugar: 3gVitamin A: 217IUVitamin C: 28mgCalcium: 33mgIron: 1mg