Description
A vibrant and creamy Red White and Blue Potato Salad featuring colorful baby potatoes, hard boiled eggs, red bell pepper, and a tangy Dijon mayo dressing. Perfect for summer gatherings and patriotic celebrations.
Ingredients
Scale
Potatoes
- 3 pounds baby red, blue and yellow potatoes
Dressing and Mix-ins
- 1½ cups mayonnaise
- 1 tablespoon Dijon mustard
- 5 hard boiled eggs peeled and chopped
- 1 red bell pepper seeded and diced
- 1½ teaspoons sea salt (divided)
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Garnish
- ¼ teaspoon paprika for garnish
Instructions
- Prepare Potatoes: Cut potatoes into bite-sized pieces without peeling to retain their colorful skins.
- Cook Potatoes: Place potatoes in a large pot of cold water, add 1 teaspoon of sea salt, bring to a boil, then reduce heat to medium and simmer for 20 minutes or until just fork tender.
- Drain Potatoes: Drain the cooked potatoes in a colander and let them cool slightly.
- Make Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, ½ teaspoon sea salt, ground black pepper, and garlic powder; stir until creamy and smooth.
- Combine Ingredients: Add the warm potatoes, diced red bell pepper, and chopped hard boiled eggs to the dressing; stir gently until everything is evenly coated.
- Garnish and Chill: Sprinkle paprika on top for garnish, then cover the salad and refrigerate until ready to serve.
Notes
- Do not peel the potatoes to preserve their vibrant colors and added texture.
- For a lighter dressing, start with 1 cup mayonnaise and gradually add more as needed.
- Refrigerate the potato salad within 2 hours of preparation to ensure food safety.
