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Red, White and Blue Potato Salad! Ready in just 15 minutes! Vegan and Gluten-Free. Little creamer potatoes tossed in a tangy herb dressing. Perfect for summer BBQs, Picnics and Cookouts!
A potato salad that’s ready in just 20 minutes!
Music to my picnic loving ears. Because, while I love traditional potato salad in the summer, I hate that I have to plan so far in advance to make it. Boil the potatoes, peel them, let cool, toss with a mayo dressing and refrigerate for at least an hour. Not a great move when 6PM rolls around and I find myself craving a side of potato salad to pair with my veggie burger.
Enter, this 20 minute red, white and blue potato salad.
No peeling required. Slice the potatoes and boil until fork tender, about 5 minutes. While the potatoes are cooking, whip up the mustard-herb dressing and toss together. So simple, so good.
I like to think of this as a cross between german potato salad and my moms potato salad, which is packed with fresh dill, parsley and chives. I’m a sucker for herbs this time of year and love the colorful bite they add to these rainbow potatoes.
The star of this dish are The Little Potato Company‘s Terrific Trio, a package of red, white and blue creamer potatoes. I’ve partnered with them this year to bring you yummy, potato-filled dishes, and this salad is my latest offering.
I love how beautiful this salad looks; vibrant, tri-colored potatoes topped with a punchy-green dressing. The flavor cannot be beat. Yellow creamer potatoes are smooth and buttery, while red ones are sweet and almost earthy. The blue creamer has a gorgeous deep purple skin and a pronounced potato flavor. Top those with all that herb goodness and you are set.for.summer.
Just like pasta, we are going to reserve a bit of cooking water after cooking the potatoes. Adding a touch of the starch-infused water to the dressing will help it cling to the potatoes, instead of settling to the bottom.
Toss it all together and wait a few minutes to let the potatoes absorb some of the sauce. At first glance, it will look like too much sauce, but over time- the potatoes will soak up all of the dressing. It’s picnic-salad magic.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
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Red, White & Blue Potato Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 -6 servings 1x
- Category: side dish, potato salad, salad, vegan, glutenfree
Description
Red, White and Blue Potato Salad! Ready in just 15 minutes! Vegan and Gluten-Free. Little creamer potatoes tossed in a tangy herb dressing. Perfect for summer BBQs, Picnics and Cookouts!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 -6 servings 1x
- Category: side dish, potato salad, salad, vegan, glutenfree
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 -6 servings 1x
- Category: side dish, potato salad, salad, vegan, glutenfree
Scale
Ingredients
- 1 1.5 pound package Terrific Trio potatoes from The Little Potato Company
- 1 tablespoon salt
- 1/4 cup olive oil
- 1/3 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus more for garnish
- 1/8 cup fresh chives
- 1/4 cup chopped shallots
- 3 tablespoons white-wine vinegar
- 1tablespoon dijon mustard
- 1/4 teaspoon freshly ground black pepper, plus more to taste
Instructions
- Wash potatoes and slice into ¼” thick slices.
- In a large saucepan combine potatoes and 1 tablespoon salt. Cover with water by at least 1 inch, then bring to a boil over medium-high heat.
- Reduce heat to low and cook until potatoes are done and easily pierced with a fork, about 5 minutes. Drain potatoes, reserving 1/4 cup of cooking water.
- In a food processor or a blender, combine the olive oil, parsley, chives, shallots, vinegar, mustard
- Reserve ¼ cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
- In a small food processor or blender, combine the olive oil, ⅓ cup parsley, shallots, vinegar, Dijon mustard, and pepper. Process until combined, but still a little chunky.
- Add in the reserved cooking water and pulse together a few more times until just together.
- Toss potatoes with dressing and mix well. Let potatoes rest for 5-10 minutes, stirring occasionally. The potatoes will gradually soak up more dressing the longer they sit.
- Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, tossing every few minutes.
- Season to taste as needed with salt and pepper and serve, or refrigerate until ready to serve.
- I think this tastes best either warm or at room temperature.
did you make this?
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(11 comments) leave a comment
This looks yummy!… Would you mind taking another look at the recipe instructions though? It seems that maybe you tried to write them out twice? They are slightly hard to understand. Thank you!
You are right Pam, sorry about that! Just updated them so they weren’t duplicated. Thanks, Alex
This is a seriously gorgeous pasta salad! I love how health it is too!
Thanks Laura!
Thanks Laura!
I also love the colors in this potato salad – it’s so pretty!
Thanks Fiona! Me too!
Thanks Fiona! Me too!
Such a lovely recipe! I love the colors in here, and the fact the company is called The Little Potato Company, so cute! Great idea on reserving that cooking liquid again, I need to try that!
It’s the perfect trick for making the dressing stick to every bite of potato! you’ve gotta try The Little Potato Company- they are amazing!
It’s the perfect trick for making the dressing stick to every bite of potato! you’ve gotta try The Little Potato Company- they are amazing!