Red White And Blue Potato Salad Recipes

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RED HOT & BLUE POTATO SALAD - THE ORIGINAL



Red Hot & Blue Potato Salad - the Original image

I've searched for this recipe for several years, ever since I worked at the Red Hot & Blue restaurant in Savannah, GA. I FINALLY managed to get ahold of the store manual's recipe, and this is scaled down from it. It will still make a fair amount, about 12 servings...but once you try it, you'll be grateful for that extra, cause it WON'T last long!!!

Provided by Twisted Moon

Categories     Potato

Time 55m

Yield 2/3 C Servings, 12 serving(s)

Number Of Ingredients 6

4 lbs Red Bliss potatoes
4 large eggs
1/2 cup finely chopped green onion top
1 1/4 cups mayonnaise
1 3/4 teaspoons celery seeds
1 3/4 teaspoons salt

Steps:

  • Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
  • In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
  • Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
  • NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
  • ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.

RED, WHITE AND BLUE POTATO SALAD



Red, White and Blue Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered
3 tablespoons white wine vinegar
Kosher salt
1 teaspoon Dijon mustard
Freshly ground black pepper
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
One 14-ounce can hearts of palm, sliced lengthwise into thin strips
1/2 cup sliced, drained, jarred piquillo peppers
2 scallions, sliced

Steps:

  • Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.

RED, WHITE AND BLUE POTATO SALAD



Red, White and Blue Potato Salad image

You'll be the star of the party with this yummy, crunchy potato salad that's perfect for any Fourth of July celebration.

Provided by aack

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 5

1 pound medium purple potatoes, scrubbed
2 bunches red radishes, trimmed and diced
½ white onion, diced
½ cup crumbled blue cheese
3 tablespoons mayonnaise

Steps:

  • Bring a large pot of salted water to a boil; add potatoes and cook until tender, about 15 minutes. Drain, cool and dice the potatoes.
  • Combine the potatoes, radishes, onion, blue cheese and mayonnaise in a large bowl; mix until the mayonnaise evenly coats the ingredients.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 15.6 g, Cholesterol 11.1 mg, Fat 8.7 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 207.4 mg, Sugar 1.5 g

RED, WHITE & BLEU POTATO SALAD



Red, White & Bleu Potato Salad image

This is a perfect potato salad for patriotic holidays or any day, really. This is my modification of a recipe I found here on the Zaar. The original was posted by evelyn/athens and can be found here: http://www.recipezaar.com/recipe/Blue-Cheese-Potato-Salad-68007. ***I add no salt to this recipe other than while cooking potatoes, so use as you see fit.***

Provided by janthemansnakerober

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs red potatoes
2/3 cup mayonnaise (I use Veganaise)
2/3 cup plain yogurt (or sour cream)
2 tablespoons Dijon mustard (or spicy brown)
2 tablespoons cider vinegar
4 ounces blue cheese, crumbled
2/3 cup celery, chopped small
2/3 cup diced onion (red or white)
2 medium dill pickles, finely diced
5 garlic cloves, pressed
1 tablespoon fresh dill, minced
6 -8 pieces turkey bacon, fried crisp and crumbled (pig bacon works great too)
1/2 teaspoon fresh coarse ground black pepper
3 green onions, with tops, thinly sliced

Steps:

  • Boil potatoes until tender; drain and cool for comfortable handling.
  • Cut into 1 inch pieces, leave skin on.
  • Transfer to large bowl, add ice to chill.
  • In separate bowl, combine remaining ingredients except green onions and mix well.
  • Drain chilled potatoes, add dressing and mix thoroughly.
  • Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
  • Before serving, mix one final time and sprinkle green onion on top for garnish.

Nutrition Facts : Calories 301.3, Fat 13.9, SaturatedFat 4.7, Cholesterol 27.9, Sodium 698.3, Carbohydrate 36.5, Fiber 3.8, Sugar 5.8, Protein 9.4

RED, WHITE & BLUE POTATO SALAD



Red, White & Blue Potato Salad image

Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h35m

Yield 12 servings (1 cup each).

Number Of Ingredients 18

1-1/4 pounds small purple potatoes (about 11), quartered
1 pound small Yukon Gold potatoes (about 9), quartered
1 pound small red potatoes (about 9), quartered
1/2 cup chicken stock
1/4 cup white wine or additional chicken stock
2 tablespoons sherry vinegar
2 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 tablespoons olive oil
3 celery ribs, chopped
1 small sweet red pepper, chopped
8 green onions, chopped
3/4 pound bacon strips, cooked and crumbled
3 tablespoons each minced fresh basil, dill and parsley
2 tablespoons toasted sesame seeds

Steps:

  • Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

Nutrition Facts : Calories 221 calories, Fat 12g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 405mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

RED, WHITE, AND BLUE POTATO SALAD



Red, White, and Blue Potato Salad image

Provided by Rick Browne

Categories     Cheese     Mustard     Pepper     Potato     Vegetable     Appetizer     Side     Fourth of July     Vegetarian     High Fiber     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 8 cups

Number Of Ingredients 14

1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer or White Rose potatoes
2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
1 1/2 cups crumbled blue cheese (about 6 ounces)
Paprika

Steps:

  • Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
  • Do ahead: Can be made 1 day ahead. Keep chilled.
  • Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
  • Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
  • Sprinkle potato salad with paprika and remaining 1/2 cup green onions.

RED, WHITE, AND BLUE POTATO SALAD



Red, White, and Blue Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield about 4 servings

Number Of Ingredients 18

4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 sprig fresh rosemary
1 bay leaf
1 cup dry white wine
2 cloves garlic, smashed
1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed
1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed
1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed
1 tablespoon kosher salt
2 stalks celery, thinly sliced
1/4 cup white wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced flat-leaf parsley
2 scallions (white and green), thinly sliced

Steps:

  • To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
  • Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
  • Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
  • When ready to serve, carefully fold in the parsley and scallions. Serve.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

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2006-07-01  · Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
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Top Asked Questions

What makes red white and blue potato salad so good?
Blue Cheese. And the white sauce used to mix in with the potatoes which makes this potato salad extra creamy, flavorful, and possibly the BEST potato salad ever. To make this Red White and Blue potato salad we start with the baby red potatoes. No need to peel them.
How to cook baby red potatoes with sea salt?
Chop the baby red potatoes into small 1 inch cubes, place into the boiling water, add in the course sea salt. Boil for approximately 15-20 minutes, or until the potatoes are soft and tender and able to be mashed with a fork. Remove the pot from the heat and pour the potatoes into a strainer to drain out all the water.
How long do you boil potatoes for potato salad?
Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle.

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