This vibrant and festive Red, White, and Blue Potato Salad is perfect for patriotic holidays or any occasion that calls for a colorful side dish. The combination of red, white, and blue potatoes creates a stunning visual appeal while adding a variety of textures and flavors. Red potatoes bring a waxy firmness, while white potatoes offer a creamy softness, and blue potatoes provide an earthy, slightly nutty taste. Dressed with a tangy Dijon mustard vinaigrette and accented with fresh herbs, this salad is a refreshing, healthier alternative to traditional mayonnaise-based potato salads.
Ingredients:
- 1 lb red potatoes, quartered
- 1 lb white potatoes, quartered
- 1 lb blue potatoes, quartered
- 2 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 green onions, thinly sliced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional: crumbled feta or goat cheese for garnish
Instructions:
- Boil the potatoes: Place the red, white, and blue potatoes in separate pots and cover with water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain and let cool slightly.
- Prepare the dressing: In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and pepper until smooth and emulsified.
- Combine the salad: In a large mixing bowl, gently toss the cooled potatoes with the dressing until well coated.
- Add herbs: Fold in the green onions, fresh dill, and parsley.
- Serve: Garnish with crumbled feta or goat cheese if desired. Serve warm, at room temperature, or chilled.
Enjoy this colorful and flavorful dish as a side for your next barbecue, picnic, or family gathering!
