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Red, White, and Blue Potato Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 40 min
  • $
Gatheredtable
from Gatheredtable Test Kitchen

Ingredients

  • 2 cups fingerling potatoes, halved lengthwise
  • 2 cups small red potatoes, quartered
  • 2 cups small blue potatoes, halved lengthwise
  • 3 eggs
  • 1 garlic clove
  • 1/4 cup finely chopped red onion (optional_
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill (optional)
  • 1 tablespoon chopped fresh chives
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • sea salt and black pepper, to taste
  • 2 teaspoons Dijon mustard

Directions

Prep: 1. Boil water for eggs. 2. Cut potatoes into 1.5-inch pieces, or leave whole if they are small. 3. Mince garlic. Make: 1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10-15 minutes or until tender. Drain and cool slightly. 2. Combine vinegar, olive oil, dijon mustard, salt and pepper to taste. Set aside. 3. Finely chop eggs. 4. Toss together: cooked potatoes, onion, parsley, dill, chives, and eggs. 5. Pour vinaigrette over potato mixture; toss gently to combine. 6. Serve warm, at room temperature, or chilled.

Notes

Great for any day, but perfect for a festive 4th of July special. You can often find a "mixed medly" of potatoes that include red, white, and blue potatoes already mixed.

Goes great with these recipes

Maryland Crab Cakes
Buffalo Wings

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