Red, White, And Blue Potato Salad For The Fourth Of July Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
12 minutes
Servings:
6 Servings
Ingredients
  • 1 pound baby red potatoes
  • 1 pound baby Yukon gold potatoes
  • 1 pound baby purple potatoes
  • 3 teaspoons salt, divided
  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ cup crumbled blue cheese, plus more for topping
  • 3 celery stalks, chopped
  • 4 green onions, chopped, plus more for topping
Directions
  1. Add all three varieties of potatoes to a large pot and cover with cold water and 2 teaspoons salt.
  2. 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.
  3. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, 1 teaspoon salt, and pepper until smooth.
  4. Fold the blue cheese crumbles into the dressing.
  5. When the potatoes are done, drain and rinse them with cold water.
  6. Cut the potatoes in half and transfer them to a large bowl.
  7. Add the celery and green onions to the bowl and stir.
  8. Add the dressing and stir to coat.
  9. Cover and refrigerate the potato salad for at least 1 hour, or up to overnight.
  10. Serve the potato salad, optionally topped with more blue cheese and green onions.