Red, White & Blue Potato Salad: A Patriotic Twist on a Crowd-Pleasing Classic

Looking for a show-stopping side dish to elevate your next summer cookout, Fourth of July picnic, or backyard potluck? This Red, White & Blue Potato Salad brings vibrant color, rich texture, and bold flavor to the table. With a mix of tender red, Yukon Gold, and purple potatoes, this dish not only looks festive—it tastes unforgettable. Layered with crispy bacon, fresh herbs, crunchy vegetables, and a tangy two-mustard vinaigrette, this potato salad redefines what a side dish can be.

Whether you’re a seasoned home cook or just want to impress guests with minimal fuss, this dish is designed for ease, elegance, and taste. Best served warm, it’s a welcome departure from mayonnaise-based versions, with a vinaigrette dressing that keeps it light and flavorful.

Why This Recipe Works

This isn’t your grandma’s potato salad—and that’s a good thing. Here’s why this version is a standout:

• Three kinds of potatoes = three layers of flavor and color

• Warm vinaigrette soaks into the potatoes, adding depth

• Crispy bacon and fresh herbs make each bite interesting

• No mayo means it travels well and holds up in the heat

• Fast prep makes it ideal for last-minute gatherings

Whether you’re prepping for a patriotic holiday, hosting brunch, or just craving something hearty yet fresh, this salad delivers every time.

Ingredients

Potatoes

• 1¼ pounds small purple potatoes (about 11), quartered

• 1 pound small Yukon Gold potatoes (about 9), quartered

• 1 pound small red potatoes (about 9), quartered

Liquid Flavor Infusion

• ½ cup chicken stock

• ¼ cup white wine or additional chicken stock

Vinaigrette

• 2 tablespoons sherry vinegar

• 2 tablespoons white wine vinegar

• 1½ teaspoons Dijon mustard

• 1½ teaspoons stone-ground mustard

• ¾ teaspoon salt

• ½ teaspoon coarsely ground pepper

• 6 tablespoons olive oil

Add-Ins

• 3 celery ribs, chopped

• 1 small sweet red pepper, chopped

• 8 green onions, chopped

• ¾ pound bacon strips, cooked and crumbled

• 3 tablespoons each minced fresh basil, dill, and parsley

• 2 tablespoons toasted sesame seeds

Step-by-Step Directions

Step 1: Cook the Potatoes

Place all the potatoes in a large Dutch oven and cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 10–15 minutes or until fork-tender. Drain well.

Step 2: Infuse Flavor

While still warm, transfer the potatoes to a large mixing bowl. Drizzle with chicken stock and white wine. Gently toss to allow the warm potatoes to soak up the liquid. Let sit for 5–10 minutes to absorb.

Step 3: Make the Vinaigrette

In a small bowl, whisk together both vinegars, Dijon and stone-ground mustard, salt, and pepper. Slowly drizzle in the olive oil, whisking continuously until the dressing is emulsified.

Step 4: Combine Ingredients

Add chopped celery, red pepper, green onions, and crumbled bacon to the potatoes. Pour the vinaigrette over the mixture and toss gently but thoroughly to coat.

Step 5: Add Herbs and Garnish

Fold in the fresh basil, dill, and parsley. Sprinkle with toasted sesame seeds just before serving for an unexpected, nutty finish.

Kitchen Equipment Needed

• Large Dutch oven or stockpot

• Colander

• Large mixing bowl

• Small bowl or jar (for vinaigrette)

• Whisk or fork

• Sharp knife

• Cutting board

• Skillet (for bacon)

• Measuring cups and spoons

Tips for Success

Keep the Potatoes Firm

Avoid overcooking the potatoes. You want them fork-tender but not mushy. They’ll continue to soften slightly as they absorb the warm vinaigrette.

Customize the Texture

Leave some of the potatoes unpeeled for extra texture and nutrients. Yukon Golds and reds have thin skins that are completely edible and delicious.

Add More Crunch

For a heartier crunch, consider tossing in chopped nuts like walnuts or slivered almonds, or even some crisp apple slices.

Ingredient Swaps & Variations

Vegetarian Version

Skip the bacon and amp up the umami with roasted mushrooms or sun-dried tomatoes.

Vegan Adaptation

Omit bacon and swap chicken stock for vegetable broth. Use a plant-based Dijon mustard and olive oil.

Herb Substitutions

No dill on hand? Try tarragon or chives. Cilantro can also add a zesty twist.

Mustard Options

If you’re short on both Dijon and stone-ground mustard, use all of one or substitute with spicy brown mustard for a kick.

How to Store Leftovers

This potato salad stores beautifully, thanks to its vinegar base.

In the Fridge:

• Store in an airtight container for up to 4 days

• Reheat gently or serve chilled or at room temperature

In the Freezer:

• Not recommended—potatoes lose their texture and vinaigrette will separate

Serving Suggestions

Pair this colorful potato salad with any grilled meat or sandwich spread. Here are some winning combos:

• Grilled sausages or brats

• Pulled pork sandwiches

• Burgers and veggie burgers

• Grilled portobello mushrooms

• Lemon-herb grilled chicken

Beverage Pairings:

• A chilled rosé or sparkling white wine

• Craft beer with a light citrus profile

• Iced tea or lemonade for a non-alcoholic option

Frequently Asked Questions (FAQ)

Can I make this salad ahead of time?

Yes! In fact, it tastes even better after sitting for a few hours. Just wait to add herbs and sesame seeds until just before serving.

Can I use regular potatoes?

Absolutely. Just try to mix red-skinned, yellow, and purple varieties if you want to keep the “Red, White & Blue” theme alive.

Is it better served warm or cold?

This salad is best served warm or room temperature, when the flavors are most vibrant. However, it’s still delicious cold from the fridge.

Can I omit the alcohol?

Yes. Simply replace the white wine with additional chicken or vegetable broth.

How can I make it spicy?

Add a pinch of red pepper flakes or finely diced jalapeño to the vinaigrette for a little heat.

Final Thoughts

This Red, White & Blue Potato Salad is more than just a side dish—it’s a celebration of color, flavor, and texture. Perfect for patriotic holidays, summer barbecues, or just to bring something special to the dinner table, it’s a dish that delivers on both taste and visual appeal. The warm vinaigrette, smoky bacon, fresh herbs, and tender potatoes combine to create a salad that’s rich, satisfying, and anything but boring.

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