Red, White, and Blue Potato Salad

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 05/11/22
Tested by Tara Omidvar
Red, White, and Blue Potato Salad

The Spruce / Madhumita Sathishkumar

Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 6 servings

This is the perfect salad for your Fourth of July celebration or any summer cookout or gathering. Small firm potatoes and chopped hard-boiled eggs make this a delicious potato salad, and the colorful potatoes make it attractive and festive. 

This version is made with a combination of mayonnaise and sour cream. Chopped fresh dill and dill relish flavor the dressing perfectly. Feel free to use new potatoes or all one color if you prefer.

"Perfect simple classic potato salad. I loved the choice of potatoes and the fact that they didn’t turn mushy once they mixed. If you prefer your salad less saucy, I recommend adding the sauce slowly to adjust it to your taste." —Tara Omidvar

Red, White, and Blue Potato Salad
A Note From Our Recipe Tester
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Ingredients

  • 3 pounds multi-color small potatoes, such as Peruvian purple, red, white or new potatoes

  • Salt, as needed

  • 1 cup diced celery

  • 6 large hard-cooked eggs, coarsely chopped

  • 1/2 cup coarsely chopped red onion

  • 3/4 cup mayonnaise

  • 1/2 cup sour cream

  • 2 teaspoons finely chopped fresh dill

  • 1 1/2 tablespoons dill relish

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Red, White, and Blue Potato Salad ingredients

    The Spruce / Madhumita Sathishkumar

  2. Scrub potatoes and trim any bruises and other imperfections. Cut into 1/2- to 1-inch pieces.

    cut potatoes into pieces

    The Spruce / Madhumita Sathishkumar

  3. Rinse the potatoes and put them in a large saucepan filled with enough well-salted water to cover by 1-inch.

    potatoes in a saucepan with water

    The Spruce / Madhumita Sathishkumar

  4. Bring the potatoes to a boil. Reduce the heat to medium-low. Cover and cook until the potatoes are fork-tender, 10 to 15 minutes.

    potatoes in a covered pot

    The Spruce / Madhumita Sathishkumar

  5. Drain, return the potatoes to the pot, and let cool slightly. For quicker cooling, spread the potatoes in a single layer on a large rimmed baking sheet.

    drained potatoes in a pot

    The Spruce / Madhumita Sathishkumar

  6. In a large bowl, combine the potatoes, celery, eggs, and onion.

    combine the cooled potatoes with the diced celery, chopped egg, and onion in a bowl

    The Spruce / Madhumita Sathishkumar

  7. In medium bowl, combine the mayonnaise, sour cream, dill, dill relish, and salt and pepper to taste.

    dressing in a bowl

    The Spruce / Madhumita Sathishkumar

  8. Gently fold enough of the mayonnaise dressing into the potato mixture to coat. Add more dressing to taste. Adjust the seasonings if necessary with more salt and pepper just before serving.

    Red, White, and Blue Potato Salad in a bowl

    The Spruce / Madhumita Sathishkumar

Tips

  • Potatoes will absorb more of the dressing if they're dressed while still warm.
  • New potatoes, red-skinned potatoes, round whites, and other waxy potatoes hold their shape well when they're cooked, making them the best choice for salads.
Nutrition Facts (per serving)
525 Calories
30g Fat
52g Carbs
13g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 525
% Daily Value*
Total Fat 30g 38%
Saturated Fat 7g 34%
Cholesterol 209mg 70%
Sodium 1015mg 44%
Total Carbohydrate 52g 19%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 13g
Vitamin C 24mg 118%
Calcium 95mg 7%
Iron 3mg 18%
Potassium 1387mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)