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Fresh Red White and Blue Potato Salad Recipe Easy Herb Vinaigrette for Summer

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A vibrant and fresh potato salad featuring red, white, and blue potatoes tossed in a tangy herb vinaigrette, perfect for summer holidays and cookouts.

Ingredients

Scale
  • 1 cup red potatoes, washed and quartered
  • 1 cup white potatoes (Yukon Gold), peeled and quartered
  • 1 cup blue (or purple) potatoes, washed and quartered
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, thinly sliced
  • 1 tablespoon fresh dill, chopped (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • 1 teaspoon kosher salt, or to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Rinse all potatoes under cold water to remove dirt. Quarter red and blue potatoes (leave skins on for color and texture), peel and quarter white potatoes. This should take about 10 minutes.
  2. Place all potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender but still firm — around 12 to 15 minutes. Be careful not to overcook; they should hold their shape.
  3. Drain potatoes in a colander and immediately rinse with cold water to stop cooking. Let them sit to cool while you prepare the dressing (about 10 minutes).
  4. In a mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified. Stir in chopped parsley, chives, and dill. Taste and adjust seasoning as needed. This should take about 5 minutes.
  5. Once potatoes are cool but not cold, gently toss them in the herb vinaigrette. Use a large spoon to fold the dressing through without breaking the potatoes.
  6. For best flavor, chill the salad for at least 30 minutes to let the vinaigrette soak in. It can also be served immediately at room temperature.

Notes

Start potatoes in cold water for even cooking. Rinse potatoes immediately after boiling to stop cooking and prevent mushiness. Toss potatoes gently with vinaigrette to avoid breaking. Chilling the salad for at least 30 minutes enhances flavor. Optional to swap fresh dill for basil or tarragon. Use baby new potatoes for better texture. Add a splash of vinegar and olive oil before serving leftovers to freshen flavors.

Nutrition

Keywords: potato salad, red potatoes, blue potatoes, herb vinaigrette, summer recipe, Fourth of July, picnic side, gluten-free, dairy-free, vegan

Find it online: https://daintydine.com/fresh-red-white-and-blue-potato-salad-recipe-easy-herb-vinaigrette-for-summer/