Print

Creamy Red White Blue Potato Salad with Dill

creamy red white blue potato salad with dill - featured image
Print Recipe

A colorful, creamy potato salad featuring red, white, and blue potatoes with a tangy dill dressing, perfect for summer gatherings and patriotic celebrations.

Ingredients

Scale
  • 1 pound red potatoes, washed and quartered
  • 1 pound Yukon gold potatoes, peeled and quartered
  • 1 pound blue potatoes, washed and quartered
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons fresh dill, finely chopped
  • 2 celery stalks, finely diced
  • 1 small red onion, finely chopped
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Wash and quarter red and blue potatoes; peel and quarter Yukon gold potatoes. Keep pieces about 1 to 1.5 inches for even cooking.
  2. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes. Avoid overcooking.
  3. Drain potatoes in a colander and rinse briefly with cool water to stop cooking. Let sit to cool and dry for 5-10 minutes.
  4. In a large bowl, whisk together mayonnaise, buttermilk, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.
  5. Dice celery and red onion finely. Chop fresh dill and, if using, hard-boiled eggs.
  6. Gently fold the warm potatoes into the dressing, then add celery, onion, dill, and eggs. Mix carefully to avoid breaking potatoes. Taste and adjust seasoning with salt and pepper.
  7. Cover and refrigerate for at least 1 hour before serving to let flavors meld. The salad tastes even better the next day.

Notes

Dress potatoes while still warm for better flavor absorption. Chop dill finely to avoid overpowering bites. Fold gently to keep potatoes intact. Refrigerate at least 1 hour before serving; flavors improve overnight. Can substitute Greek yogurt for half mayo or use vegan mayo and plant milk for dairy-free version.

Nutrition

Keywords: potato salad, creamy potato salad, red white blue potato salad, dill potato salad, summer side dish, Fourth of July recipe, picnic recipe

Find it online: https://siennaspoon.com/creamy-red-white-blue-potato-salad-with-dill-easy-homemade-recipe/