Go Back
–+ servings

Red, White & Blue Potato Salad

Potato salad with red, white, and purple potatoes make a colorful side dish
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours 40 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 164 kcal

Ingredients
  

  • 2 pounds small round red, white, and blue potatoes (approximately 4-20 potatoes; use mostly red and blue ones)
  • 2 hardboiled eggs, coarsely chopped, white only (see note below)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 teaspoons yellow mustard
  • 2 tablespoons juice from the pickles
  • ½ cup bread and butter pickles, chopped (or another pickle with a balance of sweet and sour taste)
  • ⅓ cup celery, chopped into small pieces
  • ½ cup red pepper, chopped
  • ⅓ cup red onion, chopped
  • ⅓ cup red or purple carrots, chopped
  • salt
  • pepper

Instructions
 

  • Wash potatoes. Place them, unpeeled, in a pan covered with water. Add 1 teaspoon of salt, then bring them to a boil. Boil for 20 minutes or until tender. Drain, rinse in cold water, pat dry, and let cool.
  • At the same time the potatoes are cooking, add the eggs to a pan of water and simmer for 15-20 minutes. Cool the eggs in ice water and then peel. Separate the yolks from the egg whites. Then chop the whites and set them aside.
  • Mix together the mayonnaise, sour cream, mustard, and pickle juice in a small bowl. Set aside.
  • Cut the potatoes into quarters and place them in a large bowl. Then add the pickles, celery, red pepper, onion, carrots, and egg whites. Toss to mix. Then add the mayonnaise mixture and stir gently until well mixed. Add salt and pepper to taste.
  • Refrigerator for 4 hours or until cold.

Notes

Potatoes

Blue potatoes are usually purple, and are the color used in this recipe.

Eggs

Use only egg whites because the yolks will turn the potato salad yellow.

Pickles

You can substitute sweet pickles for bread-and-butter pickles in this recipe. If using sweet pickles, add only 1 tablespoon of pickle juice. Taste for sweetness before adding any more juice.

Carrots

Do not substitute orange carrots if you want to keep the red, white, and blue color theme.  If you cannot find red or purple carrots, you can omit them and add a little more bell pepper.

Nutrition

Calories: 164kcalCarbohydrates: 23gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 7mgSodium: 215mgPotassium: 569mgFiber: 3gSugar: 2gVitamin A: 1270IUVitamin C: 35mgCalcium: 33mgIron: 1mg
Keyword 4th of July Potato Salad, Homemade Red White and Blue Potato Salad, Patriotic Potato Salad, Potato, Potato Salad, Recipe for Red White and Blue Potato Salad, Salad
Tried this recipe?Let us know how it was!