Red, White, And Blue Potato Salad For The Fourth Of July Recipe

Whether you're going to a Fourth of July party or you're having your own celebration at home, this red, white, and blue potato salad recipe — brought to us by developer Miriam Hahn — is the perfect side dish option. This dish, which boasts tender potatoes with a creamy, tangy dressing, makes for the ideal side dish for any summer cookout. To create a patriotic theme, we're using baby red potatoes, purple potatoes, and Yukon gold potatoes as the base, and bringing out the flavors with crunchy celery and a delicate bite from green onions. The dressing is made with mayonnaise, sour cream, and a splash of apple cider vinegar for extra tang. There is plenty of blue cheese folded in for a sharp and salty finish.

While some potato salads end up dry by the time they make it to the function, Hahn assures us that it won't be the case with this one. "Some potato salads get dried out when they sit overnight, but this one has plenty of dressing to hold up if made ahead," she explains. "The flavors have a chance to develop and get better as they sit." So not only is this a perfectly patriotic side dish, ideal for any Fourth of July gathering, but it's a convenient one to make — prepare it the night before and grab it from the fridge as you head out the door.

To make this recipe, start in the produce aisle and pick up baby red potatoes, baby Yukon gold potatoes, and baby purple potatoes. Sometimes these are sold in a mixed bag of all three. While in the produce aisle, grab some celery and green onions. Head to the dairy case and look for blue cheese crumbles and sour cream. The remaining ingredients you'll need are mayonnaise, apple cider vinegar, garlic powder, salt, and pepper.

Add all three varieties of potatoes to a large pot and cover with cold water and 2 teaspoons salt.

Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are fork-tender, about 12-16 minutes.

In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, 1 teaspoon salt, and pepper until smooth.

Fold the blue cheese crumbles into the dressing.

When the potatoes are done, drain and rinse them with cold water.

Cut the potatoes in half and transfer them to a large bowl.

Add the celery and green onions to the bowl and stir.

Add the dressing and stir to coat.

Cover and refrigerate the potato salad for at least 1 hour, or up to overnight.

Serve the potato salad, optionally topped with more blue cheese and green onions.

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There are some easy substitutions you can make in this recipe to change things up. For the potatoes, if you want to stick with just one of the potato types, you will give up some of the color variation, but will still end up with a great potato salad nonetheless. If you have trouble finding the baby potatoes, it is okay to use larger varieties, but instead of halving them, you'll want to chop them into smaller chunks.

If you don't have celery, but still want the crunch, you can use chopped fennel or even diced cucumber. Instead of green onions, feel free to use diced red onions or shallots. In the dressing, plain Greek yogurt can stand in for the sour cream. A classic mayonnaise will work best here, but you can use dairy-free if necessary, along with dairy-free sour cream, and dairy-free cheese, to meet dietary requirements. If you don't have apple cider vinegar, you can use white wine vinegar, Champagne vinegar, or even lemon juice. Of course, if you want to go with a lighter dressing altogether, a simple oil and vinegar dressing works well too.

Here are some helpful tips to make sure your potato salad comes out successfully. To start, if you can find potatoes that are the same size, this will ensure they all get cooked evenly. Make sure to avoid purple ube or purple sweet potatoes. When working with purple potatoes, be aware that they are more delicate than the red or Yukon potatoes and will bleed color if you don't stir them gently into the mix. It is also important to make sure the potatoes are cooked properly. Starting them in a pot of cold, salted water helps them cook all the way through. 

When you add the dressing, it may seem like too much. Since potato salad needs to chill in the fridge, some of the dressing will get absorbed into the potatoes, so you won't notice the salad being overdressed. Don't skimp on chilling the potato salad. It needs time for the flavors to develop and will be more delicious after it has had time in the fridge.

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