Red, White, & Blue Potato Salad

Lori Heddinger


I just love those little blue potatoes and this salad is perfect for Fourth of July parties. Trader Joe's sells all three potatoes in one bag. And if you want to jazz it up a bit, add sweet potatoes too! Red, White & Blue Potato Salad is even better at room temperature than cold.

★★★★★ 2 votes
15 Min
15 Min


1/2 lb
baby red rose potatoes (new potatoes)
1/2 lb
baby white rose potatoes
1/2 lb
small blue potatoes
1/4 c
1/8 c
ranch dressing
1/2 Tbsp
champagne vinegar (or white vinegar)
1 pinch
sugar (optional)
1/4 c
thin-sliced green onions, tops included
1/4 c
chopped parsley
salt and pepper
grape tomatoes for garnish


1Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces. 
2Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld.
3Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled. 

About this Recipe

Course/Dish: Potato Salads