Full of flavor and color, this Red, White and Blue Potato Salad will have you and your guests going back for seconds every time. Not only is it is a delicious side for summer gatherings, it offers new flavors and textures that will wow your friends and family.
During a cooking class taught by Roy Harland a few years ago, I discovered his recipe which used three types of potatoes and lended different textures and tastes to the dish. The three colors also make it a crowd favorite for celebrations like the 4th of July. If you’re not aiming for the red, white and blue theme you can use any kind of potato (except Russet) but I highly recommend the Fingerling for 1/3 of the dish as it’s so creamy and lends a delightful taste. I usually find all three types of potatoes at Trader Joes.
The vinegar is a flavorful enhancement that gives the salad a German impression. Roy’s recipe called for Champagne vinegar but I like using White Balsamic vinegar. To add a bit more zing and texture, I’ve also added horseradish, celery, herbs and lemon to his recipe. To make the salad a bit more consumer and friend friendly, I’ve deleted caviar for garnish (Roy used Tobiko caviar).
Red, White and Blue Potato Salad
- 1 ½ cups mayonnaise
- 1 ½ cups White Balsamic Vinegar (or Champagne Vinegar)
- 2 Tbsp prepared horseradish
- 6 lbs potatoes (purple Peruvians, white fingerlings & small red bliss). Sliced ¼”
- Kosher or Sea Salt
- 3 Tbsp minced shallot
- 2 cups finely chopped scallions
- 4 hard-boiled eggs, sieved or chopped finely
- 2 6-8 chopped celery stalks (I like lots of crunch!)
- ¼ cup Flat Leaf Parsley and/or Basil
- 3 tsp finely grated lemon peel
- Salt & black pepper to taste
- Other add ins to consider – bacon, blue cheese, sweet pickles, olives
In a small bowl, combine the mayo, vinegar and horseradish. Whisk to mix well.
Place the potatoes in a pot with plenty of cold water over high heat. Salt the water at a ratio of 2 Tbsp salt per 1 gallon water. Bring to a boil and reduce to simmer. Cook until potatoes are just tender and not mushy.
Drain the potatoes and place them in a large mixing bowl. While the potatoes are still hot, fold in the mayonnaise mixture.
Carefully fold in the remaining ingredients and do the final seasoning. Serve in a serving bowl or platter. Garnish with extra flat leaf parsley or basil.