Red White and Blue Potato Salad

Who’s says you need artificial colors or food dyes to make a fun and festive red, white and blue dish for the 4th of July weekend?

I pulled my inspiration from nature and went with red, white, and purple potatoes to make this beautiful salad that gets its bright, clean flavor from fresh summer herbs.

I love that this salad is mayo-free because you don’t have to worry about serving it outdoors at a BBQ.  And don’t worry, the hard-boiled eggs add a nice creamy texture to this salad so you won’t be missing the mayo one bit.

Some of my favorite tools to use when making this salad:

• 7-Inch Santoku knife
• 5-quart pot
• Garlic press
• Spouted glass cup

Watch the step-by-step video below!

Print Recipe

5 from 2 votes

Red, White & Blue Potato Salad

Adapted from this recipe.

Course: DIET, DINNER, LUNCH, salad + dressing, sides

Cuisine: American, gluten free, vegan, vegetarian

Author: Dani Spies

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Calories:

Ingredients

• 2 lbs. of small potatoes red, yellow, and purple, sliced in half
• 4 hard boiled eggs chopped
• 1/3 cup finely chopped red onion
• 3 table spoon chopped parsley
• 3 tablespoon chopped dill
• 2 crushed garlic cloves
• 1 tsp Dijon mustard
• 1/4 cup red wine vinegar
• 2 tbsp. extra virgin olive oil
• 1 teaspoon salt
• 1/4 tsp black pepper

Instructions

• Place potatoes in a 5-quart pot and cover with cold water. Bring to a boil, reduce down to a simmer and cook for 8-10 minutes or until the potatoes are fork tender. Drain and set aside.
• While your potatoes are cooking, make the dressing by combining all go the ingredients in a small spouted glass or mason jar. Mix and set aside.
• Add your cooled potatoes to a large bowl and toss in the eggs, onions, and herbs. Drizzle the dressing over the top and mix everything together. Serve and enjoy!