Red, White and Blue Potato Salad Red, White and Blue Potato Salad

Red, White and Blue Potato Salad

Red, White and Blue Potato Salad! Ready in just 15 minutes! Vegan and Gluten-Free. Little creamer potatoes tossed in a tangy herb dressing. Perfect for summer BBQs, Picnics and Cookouts!

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

Wash potatoes and slice into 1/4-inch thick slices.

In a large saucepan combine potatoes and one tablespoon salt. Cover with water by at least one inch, then bring to a boil over medium-high heat.

Reduce heat to low and cook until potatoes are done and easily pierced with a fork, about five minutes.

Reserve 1/4 cup cooking water, then drain. Transfer potatoes to a large mixing bowl.

In a small food processor or blender, combine the olive oil, 1/3 cup parsley, shallots, vinegar, Dijon mustard, and pepper. Process until combined, but still a little chunky.

Add in the reserved cooking water and pulse together a few more times until just together.

Toss potatoes with dressing and mix well. Let potatoes rest for 5 to 10 minutes, stirring occasionally. The potatoes will gradually soak up more dressing the longer they sit.

Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, tossing every few minutes.

Season to taste as needed with salt and pepper and serve, or refrigerate until ready to serve.

Tastes best either warm or at room temperature.

Step 1 out of 10

Wash potatoes and slice into 1/4-inch thick slices.

Step 2 out of 10

In a large saucepan combine potatoes and one tablespoon salt. Cover with water by at least one inch, then bring to a boil over medium-high heat.

Step 3 out of 10

Reduce heat to low and cook until potatoes are done and easily pierced with a fork, about five minutes.

Step 4 out of 10

Reserve 1/4 cup cooking water, then drain. Transfer potatoes to a large mixing bowl.

Step 5 out of 10

In a small food processor or blender, combine the olive oil, 1/3 cup parsley, shallots, vinegar, Dijon mustard, and pepper. Process until combined, but still a little chunky.

Step 6 out of 10

Add in the reserved cooking water and pulse together a few more times until just together.

Step 7 out of 10

Toss potatoes with dressing and mix well. Let potatoes rest for 5 to 10 minutes, stirring occasionally. The potatoes will gradually soak up more dressing the longer they sit.

Step 8 out of 10

Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, tossing every few minutes.

Step 9 out of 10

Season to taste as needed with salt and pepper and serve, or refrigerate until ready to serve.

Step 10 out of 10

Tastes best either warm or at room temperature.

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