Updated June 2024.
Potato Salad: Red, White, and Blue is the perfect addition to your summer or 4th of July BBQ. Recipe. I’m including a Vegetarian version and a healthy alternative to replace some of the fat in the dressing. The recipe is simple and easy to make, creamy and delicious. Serve with my Best BBQ Chicken. Add a picture of Strawberry Lemonade and some healthy Red Pepper Hummus with pita triangles to get the party started. Throw some Beyond Burgers on the Grill and don’t forget dessert. How about a piece of Red White and Blue Ice Cream Pie.
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Key Takeaways:
- Versatile Recipe Options: The Red, White, and Blue Potato Salad offers a classic and vegetarian version, with easy ingredient substitutions for a healthier twist.
- Healthier Alternatives: Substitute labneh for sour cream, olive oil mayonnaise for regular mayonnaise, and celery for bacon bits to reduce fat while adding crunch.
- Nutrition Benefits: Purple potatoes in this salad are rich in antioxidants and vitamin C, supporting immunity, joint health, and youthful skin.
- Simple Preparation: Use baby red, white, and blue potatoes for a colorful dish. Chill the potatoes and mix with creamy dressing and hard-boiled eggs for the best results.
- Party-Ready Pairings: Serve with BBQ chicken, strawberry lemonade, red pepper hummus, Beyond Burgers, and finish with a Red, White, and Blue Ice Cream Pie for a complete summer BBQ spread.
- Customizable Add-Ins: Enhance the salad with diced celery, red sweet peppers, or radishes for extra flavor and crunch.
SIS Tip - Simple is Smart Tip for Potato Salad
When you have a recipe that has ingredients that aren’t as healthy as you like what can you do? One think that I do is look at the “unhealthy” ingredients and think about how I can make them healthier by subtituting a different ingredient. For example in this recipe to make it healtier. Substitute Labneh for the sour cream. Olive oil mayonnaise for the mayonnaise, and celery for the bacon bits. The celery adds a nice crunch to the salad.

Nutrition Nugget for Purple Potatoes
In addition to high levels of antioxidants purple potatoes are also high in vitamin C. Vitamin C is good for our immunity and also important in the formation and maintenance of healthy collagen and cartilage. Adding foods to our diet that are high in vitamin C help keep our joints healthy and protect against the arthritis of aging and also help our skin stay youthful and may also help prevent the fine wrinkles we often get as we age.

What Do I Need For This Potato Salad?
This recipe is a favorite from my childhood. My mom would dig the early baby potatoes and make this easy, creamy potato salad. She never made the red, white, and blue potato salad because we only planted red and white potatoes. Blue potatoes were unheard of back then. However, the baby red and white potatoes made a delicious salad.
It is Springtime here in New York, and the red, white, and blue fingerling potatoes I planted back in April are the perfect size for this potato salad.
This recipe has red, white, and blue baby potatoes, hard-boiled eggs, and scallions. I added Bacon for Farmer Fred. If you are vegetarian, use the imitation bacon bits instead or skip them completely. I make it with out them and Farmer Fred adds some fried up bacon bits to his as a garnish.
In addition to the Potatoes you will need:
- Labneh or Sour cream. Labneh is strained plain yogurt. It is super rich and creamy. Just put a couple of layers of cheescloth in a strainer, Place over a bowl and let the yogurt drain overnight in the fridge. The result is a thick creamy dressing.
- Mayonnaise: Make it healthier with olive oil mayonnaise.
- Scallions: saute the scallions before adding them to the salad. You get all the flavor without the fumes permeating any leftover salad.
- Salt and pepper to taste.
- Hard Boiled Eggs: If you want a great article on how to hard boil the perfect eggs, this article from all recipes is very good.

How Do I Make This Potato Salad?
- Cut the larger potatoes in half or quarters. Leave the bite-size potatoes whole. Boil in salted water until barely fork tender Drain and set aside to cool. I like to chill my potatoes for several hours in the fridge to make sure they are nice and cold.
- While the potatoes are cooking, fry up the scallions, the bacon, and hard boil the eggs.
- Peel and chop the eggs.
- Make the dressing by combining the labneh or sour cream, mayonnaise, and mustard.
- Put it all together. Once the potatoes are chilled, cut them into smaller pieces if preferred. Farmer Fred loves small pieces of potatoes in the salad. If the potatoes are hot or warm they don’t cut up into nice cubes. Add all of the ingredients to the potatoes, mix, and garnish with some chopped chives.
- Chill in the refrigerator until ready to serve. Potato Salad: Red, White, and Blue can be made a day ahead and refrigerated until ready to serve.
- Optional add-ins can include diced celery, diced red sweet peppers, or 3-4 diced radishes

FAQ for Potato Salad
What variety is a blue potato?
Blue potatoes are an interesting potato variety that adds a unique twist to our culinary experiences. Their vibrant, eye-catching color makes them stand out from the crowd. But what exactly are they? Blue potatoes are not genetically modified; their blue color results from naturally occurring pigments called anthocyanins. These pigments give the potatoes their striking blue color and provide them with a range of health benefits. Blue potatoes are known for their high antioxidant content and are said to promote heart health and reduce inflammation.
Why don’t you peel potatoes for potato salad?
Some argue that the skin adds a rustic and earthy flavor to the dish, while others prefer peeled potatoes’ smooth and creamy texture. The reason I don’t peel them is the added nutritional value. Potato skins are packed with fiber, vitamins, and minerals, so by leaving them on, I’m boosting the salad’s overall health benefits. Plus, the skin adds a beautiful pop of color.
How many days is homemade potato salad good for?
The answer depends on a few factors. If the potato salad is properly stored in an airtight container and kept in the refrigerator, it can stay fresh for about 3-5 days. However, it’s always important to use your senses to determine if the salad has gone bad. If it smells off or has a slimy texture, it’s best to discard it.
Should you rinse potatoes in cold water after boiling for potato salad?
There is a bit of a debate around that question. Some say it helps cool them down quickly and stops cooking, while others argue it removes the starch and affects the texture. So, what’s the right answer? It all depends on personal preference. If you prefer a creamier potato salad, skipping the rinse is the way. However, rinsing the potatoes in cold water can help achieve that desired texture if you like a lighter and fluffier salad.
Can you reheat potato salad with mayonnaise?
Reheating potato salad with mayonnaise can be a bit tricky. While it is technically possible to reheat it, it is not recommended. Mayonnaise tends to separate and become watery when exposed to high temperatures. This can affect the texture and taste of the potato salad, making it less enjoyable. It is best to enjoy potato salad with mayonnaise cold.
How do you keep potatoes from turning brown in potato.
There are a couple of ways you can keep potatoes from turning brown. One method is to immediately submerge the cooked potatoes in cold water after boiling them. This helps to stop the cooking process and prevent the browning. Another option is tossing the drained and cooled potatoes with some lemon juice or vinegar. The acid in these ingredients helps to maintain the potatoes’ color.
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Potato Salad: Red, White, and Blue
Ingredients
- 1½ lbs potatoes equal amounts of baby red, white, and blue potatoes
- 4 eggs large, hard boiled
- 1/3 cup sour cream
- ½ cup mayonnaise
- 1 tbsp spicy brown mustard
- 1 bunch scallions diced
- ½ lb bacon substitute 1/4 cup imitation bacon bits for vegetarian
- salt and pepper to taste
- 1 tbsp chives chopped
Instructions
- Cut the potatoes in half or leave whole if small enough. Boil the potatoes in salted water until fork tender. Drain and put in a mixing bowl.
- Boil, peel, and chop the eggs.
- While potatoes are cooking. Fry the bacon until crispy.
- Saute the chopped scallions until tender.
- Make the dressing by mixing together the sour cream, mayonnaise, and mustard. If Vegan use the dairy free sour cream and vegonnaise.
- Assemble the salad.: To the cooked potoes add the eggs, cooked scallions, bacon or imitation bacon and dressing. Stir to mix, add salt and pepper to taste, Garnish with chopped chives.