Red White & Blue Potato Salad

June 14, 2013

Red White & Blue Potato Salad


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Yield: 12 servings, serving size 1 cup


  • Salad:
  • 3 1/2 pounds assorted baby potatoes (including white, red and blue or purple)
  • 2 teaspoons salt
  • 1 cup thinly sliced celery
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • 3 Tablespoons chopped fresh dill
  • Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1/2 teaspoon salt (or to taste)
  • Freshly ground black pepper to taste


  1. Salad: Put potatoes, water to cover and salt in a large pot. Bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced with a small knife or skewer, about 15 minutes. Drain, cool, then cut in half or quarter them and put into a large bowl.
  2. Add celery, onion, parsley and dill and gently toss.
  3. Dressing: Whisk olive oil, vinegar, mustard, honey, salt and pepper in a medium bowl. Pour over salad and gently toss to coat. Let stand at least 30 minutes for flavors to blend.


This can be made a day ahead. It’s best served at room temperature though so remove it from the refrigerator at least 30 minutes before serving. Substitute fresh tarragon for the dill if desired.

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