Red White & Blue Potato Salad Recipe

Today’s feature is my go-to, favorite Red White & Blue potato salad recipe. To digress, potato salad was a mixed bag of goods for me growing up. Most of the ones I tried were a soupy mush that was factory-made in a plastic container. They had lots of tiny pieces of celery and onions floating around and even tinier pieces of potato. Celery is the one and only vegetable I despise. And even though I love onions having crunchy onions in potato salad was unexpected and unwanted. For some reason the texture of this bothers me. It’s the same with brownies and nuts. I don’t want a hard walnut in my soft, gooey brownie, and no crunches in my potato salad please. Just finding the potato in my salad was like going on a fishing expedition. It was always an uninspired experience.

Thank goodness when my mom made her potato salad she did not put in the yucky stuff. Hers had big chunks of potatoes and eggs rather than chopping them up into tiny little pieces that floated around in sauce. She also made a good sauce for it and did not put so much on it that is was like soup. Sauce is important in potato salad, but everyone has their own preference on the sauce to potato ratio. And very best of all, mom did not add the dreaded crunchy celery and onions or gross dill pickles. She used sweet pickles. The balance of ingredients were music to my young taste buds.

Fast forward to middle age and I still hate celery with a passion. However, my potato salad now has onion in it- dried onion, so still no offending crunch. Anyway, potato salad always has a patriotic feel to it probably because it is a dish pulled out for Memorial Day and July 4th. Because of this I add red, white, and blue potatoes. What I like about this potato salad is that it is really flavorful with big chunks of potatoes and eggs. It is a balance of ingredients and is simple to make with pantry staples. However, there is still no celery, but if you want celery, by all means add celery.

Red White & Blue Potato Salad Recipe

Like most recipes I keep, this one is versatile, so swap and reduce or add where you want. This is a good base recipe to work with!

Tip: This recipe makes a good saucy potato salad; however, if you like your potato salad “drier” then don’t use all the sauce.

3 lbs of mixed red, white, and blue baby potatoes halved or quartered (depending on size)

2 scant cups of mayonnaise

4 tbsps. of dried chopped onion (or 1 fresh onion chopped)

2/3 cup sweet pickle relish (or dill pickle relish if you prefer)

1/2 tsp. sea salt

1 1/2 tbsps. of mustard

9 hard boiled eggs chopped

Minced chives and lettuce for garnish (optional)

Heat a big pot of water to boil. Add 2 tbsp. of sea salt to water. When water is boiling add potatoes and cook for about 10-15 minutes until tender, but still firm. You do not want them mushy. Drain and rinse potatoes in cold water to keep them from continuing to cook. After this, in a separate bowl combine mayonnaise, dried onion, relish, sea salt, and mustard. Next, stir in eggs and potatoes then chill until ready to use. This dish can be made a day ahead.