Our All American Red, White & Blue Potato Salad with Dill Dressing is super easy to make and so festive. You’ll only need seven ingredients to make this tri-colored potato salad, and that includes the dill salad dressing. Serve it at your next barbecue and wait for the compliments to start.
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RED, WHITE, AND BLUE POTATO SALAD WITH DILL DRESSING THAT’S EASY TO MAKE AND DELICIOUS!
Potatoes! Cute little red, white and blue potatoes all dressed up with dill. This scrumptious dish isn’t just for the Fourth of July my friends. Oh no, this is an all season, all holiday kind of recipe.
What we love most about this easy potato salad recipe is the simplicity of it.
All you’ll have to do is boil the potatoes and whip up the dressing, then combine them for a tasty and pretty side dish.
WE CREATED THIS RECIPE BECAUSE TRI-COLORED POTATOES MAKE A BEAUTIFUL SALAD
Don’t get us wrong, there’s nothing wrong with using one color of potatoes, but when you have a mixed bag of colors, we encourage you to take advantage of the situation.
People eat with their eyes first, and when you see how vibrant and bold this purple, red, and white potato salad looks in a white bowl, you’re going to want to dig in.
We’re all about beautiful and delicious food. If we can take something ordinary and make it extraordinary, you better believe we’re going to do it. Life is too short to eat ugly food. Are we right?
WHY THIS RECIPE WORKS:
There are three different kinds of potatoes in this tri-colored potato recipe, and each one has a slightly different taste and texture.
We included scallions instead of onions and quickly sauteed them in olive oil to crip them slightly and to infuse the oil with the flavor of the scallions to add a unique flavor.
The dill salad dressing is bright and bold.
It’s colorful and fragrant.
WHAT ARE THE BASIC INGREDIENTS IN A SIMPLE POTATO SALAD?
You’re only going to need seven simple ingredients, not counting the salt and pepper.
- A bag of small tri-colored potatoes
- Scallions
- Dill
- White wine vinegar
- A lemon
- Brown mustard
- Extra virgin olive oil
You probably have most of these things in your kitchen, so all you’ll really need to buy are the potatoes, dill, and scallions. Maybe the brown mustard?
This is one of those recipes that even the most novice of cooks can make. If you can boil water, you can make this simple potato salad.
HOW DO YOU MAKE POTATO SALAD WITH TRI-COLORED POTATOES?
STEP ONE
Prepare the potatoes and fill two large pots with cold water. Put the yellow and red potatoes in one pot and the purple potatoes in the other pot and bring them to a boil.
Cook for approximately 10 minutes, or until you can easily pierce them with a fork.
STEP TWO
Drain the water from the potatoes and let them cool and saute the scallions.
We love this stock pot with the colander attachment. Click the photo to learn more.
STEP THREE
Put the potatoes in a large bowl and gently toss with the scallions and oil and refrigerate until the potatoes are completely cooled.
Make the dressing and toss in the potatoes until they’re completely combined and garnish with some more dill to make it extra pretty.
Our favorite bowls are simple and white.
TIPS FOR MAKING THE PERFECT POTATO SALAD WITH SCALLIONS AND DILL DRESSING
- Put the potatoes in cold water and bring to a boil. Don’t put the potatoes in warm or hot water.
- Cook the purple potatoes separately so they don’t dye the white and red potatoes.
- Since these are young potatoes, go through and cut the larger ones down to match the size of the smaller ones so they cook evenly.
- You can skip cooking the scallions in the oil if you are oil-free, however, please note that the flavor of the salad won’t be as bold.
- Choose the freshest dill you can find.
TOP TIP
Cooking the potatoes correctly will make or break this recipe. You definitely want to cook the purple potatoes separately so they don’t bleed and dye the red and white potatoes.
Also, even though we suggest cooking potatoes whole, you want them to cook evenly. Young potatoes can vary in size, so cut the larger ones down to match the general size of the group. The closer in size they are, the more evenly they’ll cook and the better your salad will be.
WHERE CAN I BUY TRI-COLORED POTATOES?
You should be able to find them at your local grocery store. They are called young potatoes, baby potatoes, or fingerling potatoes, depending on where you live.
If you can’t find them, feel free to use one or two colors. Generally, it’s easy to find small red and yellow potatoes.
WHAT SHOULD I SERVE WITH A FINGERLING POTATO SALAD?
Feel free to serve this recipe with any entree that you like. Here are a few of our suggestions:
Smoky Southern-Style Meatloaf
Portobello Mushroom Bacon BLT
Beer Braised Pulled “Pork”
HOW LONG DOES POTATO SALAD STAY FRESH?
You can make this up to a day or two before serving as long as you cover it and store it in the refrigerator.
For the best taste, eat it within three to four days and always store it in the refrigerator.
ARE POTATOES GOOD FOR YOU?
Before I go, I need to give a big ole’ shout out to the potato. The poor vegetable has such a bad reputation, and it doesn’t deserve it.
Many people shun the potato because it’s a starch, a carbohydrate, or “fattening.” Yes, it is a starch and a carb, but it’s not fattening.
It becomes fattening when it’s stuffed with butter, or sour cream, or other toppings that are high in fat and calories. The potato on its own is actually quite healthy.
One medium potato is approximately 160 calories, and it contains 26% of the daily recommended allowance of potassium, 22% vitamin C, 32% vitamin B-6, 19% manganese, 9% iron, and 8% protein.
It also has 15% of the daily allowance of dietary fiber and contain phytonutrients/antioxidants that help fend off disease and keep your body strong and healthy. Learn more about the awesome potato by clicking here.
Make this vegan tri-colored potato salad recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 12 small yellow potatoes
- 12 small red potatoes
- 12 small purple potatoes
- 1 tbsp extra virgin olive oil
- 8 scallions chopped (see note)
- ½ cup fresh dill minced, reserve a few more sprigs for garnish
- 1/4 cup white wine vinegar
- 2 tbsp lemon juice
- Sea salt to taste
- 1 tbsp course brown mustard
- Black pepper to taste
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Fill two pots of water and add the yellow and red potatoes to one and the purple to the other one. (The purple potatoes must be cooked separately or they will stain their lighter-colored companions.)
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Wash the potatoes and if some of the potatoes are larger than the others, cut them to try to create pieces of roughly equal size.
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Bring the water to a boil and cook the potatoes for ten minutes or until they are just beginning to become fork tender. The fork should pierce the potatoes without a lot of pressure. Don’t overcook or they’ll mash when you toss them with the dressing.
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Drain the potatoes in a colander and place in a salad bowl.
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Wash the scallions, trim their ends and chop them, including the greens, into 1/4 inch pieces.
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Heat the olive oil in a medium sauce pan over medium-high heat. When the oil is hot, add the scallions and stir them for just a few moments. You are just trying to infuse the oil with flavor and slightly crisp the scallions.
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Add the scallions to the potatoes and gently toss to combine. Transfer the potatoes to your refrigerator to cool.
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In a small bowl, whisk the ¼ cup white wine vinegar, 2 tbsp lemon juice, 1 tbsp mustard,1/2 cup dill, and salt to taste until completely combined.
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Pour the dressing over the potatoes and gently toss to coat.
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Adjust the seasoning of the potato salad to taste with sea salt and black pepper.
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Enjoy!
This recipe makes approximately 6 to 8 one cup servings. For best results, be sure to bring the potatoes and the cold water to a boil together. This will ensure that the potatoes cook evenly. If you don’t eat oil, you can skip the frying step and add fresh scallions or even omit them. Please note that this will diminish the flavor of the salad. Feel free to add as much or as little dill as you like. It’s your salad. Make up to two days before serving and store for up to three to four days covered in the refrigerator. The Nutrition Facts are an estimate only.
Strength and Sunshine says
November 2, 2016 at 6:25 pm
Linda Meyer says
November 2, 2016 at 7:05 pm
harrietemilys says
November 3, 2016 at 12:05 pm
Linda Meyer says
November 3, 2016 at 2:47 pm
Christine @ Run Plant Based says
November 3, 2016 at 1:26 pm
Linda Meyer says
November 3, 2016 at 2:46 pm