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    Home » Main Dish » Red, White, and Blue Potato Salad

    Jul 8, 2008 · Updated: Oct 10, 2019 · This post may contain affiliate links · 6 Comments ·

    Red, White, and Blue Potato Salad

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    A dairy-free potato salad with multi-colored potatoes and herbs in a blue bowl.

    We had a great 4th of July with cousins and all that craziness. Traditionally, we have a BBQ on the 4th with grilled meat and lots of sides.  I made a patriotic egg free and dairy free potato salad with red, white and blue potatoes. All the kids and adults loved it.

    Traditional potato salads are heavy on the mayo, something I do enjoy from time to time. ( I especially love this recipe at Smitten Kitchen, it adapts so nicely with vegan mayo). But vegan mayo is sometimes hard to come by, and this is all about ease.

    If you can’t find multi-colored potatoes, this obviously works fine with little white or red skinned potatoes. Our grocery has bags of mixed baby potatoes, so it’s fun to serve up the crazy blue ones.

    This was partly inspired by the Balsamic Potato Salad in Jerry Traunfeld’s “The Herbfarm Cookbook“.  ( I can’t even begin to tell you how much I love that book…I’ve had two cooking lessons with him in Sonoma and own both his books…truly amazing.)

    The salad can be prepped in advance, with all the parboiling potatoes and chopping veggies. I’d wait until serving to toss it all together, otherwise the herbs will get soggy and sad sitting in the dressing.

    If you need another traditional 4th of July treat, check out the Salted Caramel Flag Cake.

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    Red, White and Blue Potato Salad


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    • Total Time: 35 minutes
    • Yield: 8 servings 1x
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    Description

    This fun dairy-free and egg-free potato salad is great for 4th of July picnics, or any family get together. It can be prepped in advance and tossed right before serving. 


    Ingredients

    Scale
    • 2 pounds mixed baby potatoes (I used red, yukon gold and blue)
    • 1/2 red onion minced
    • 1/2 red pepper and 1/2 yellow pepper minced
    • 1 clove garlic minced
    • 2 T. white balsamic vinegar
    • 1/4 cup olive oil
    • 3/4 cup chopped fresh herbs, mix your favorites (mint, basil, chives, parsley, greek oregano, tarragon)
    • Salt and Pepper
    • 1/2 cup chopped pitted black olives (optional)

    Instructions

    1. Parboil the Potatoes: Quarter the potatoes and put them in a 4 quart saucepan.
    2. Cover with cold water by 1 inch, add 2 teaspoons salt and bring to a boil over high heat.
    3. When you reach a boil, reduce the heat and cook at a gently boil until the potatoes are tender but not mushy and shapeless, about 15-20 minutes.
    4. Drain carefully in a colander and let cool briefly before mixing with the dressing and vegetables.
    5. While the potatoes cook, start chopping the veggies. Mince the onion, peppers and garlic. (If you like bigger veggies, feel free to thinly slice the onion and matchstick the peppers)
    6. Place chopped veggies in a small bowl with the vinegar and a pinch of salt. This will mellow the raw onion a bit. 
    7. When the potatoes are done, drain in a colander. 
    8. Add olive oil and olives (if using) to the veggie mixture. Pour the dressing over the warm potatoes, tossing gently. Add the fresh herbs, then salt and pepper as to taste.
    9. Serve warm or at room temperature.

    Equipment

    Blue Serving Bowls

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    Oxo Chef’s Knife

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    Oxo Cutting Board

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    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Side Dish
    • Method: Tossed
    • Cuisine: American

    Did you make this recipe?

    Tag @megedison on Instagram and hashtag it #speedbumpkitchen

    Please take the time to leave and comment and rate this recipe!

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    About Meg

    Hi there! I ♡ cooking , I ♡ being a pediatrician, and I ♡ camping in our Airstream. All the Speedbump recipes are dairy-free, egg-free, and nut-free for the food allergic kids here. 🚫🥛🥚🥜

    Please leave a comment, rate the recipe, let me know what you think!

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    Comments

    1. Mary says

      July 08, 2008 at 3:13 pm

      Wow this sounds fantastic! I will have to make sure to pick up some potatoes at the grocery!

      Reply
    2. Maryanna says

      July 15, 2008 at 3:54 am

      That's so creative. I'll have to remember this for next year.

      Reply
    3. Modern Allergy Mom says

      July 16, 2008 at 10:55 am

      Yum – I do not like mayonaise and this is so much healthier! I am going to serve this to my brother and his wife with flank steak. They are total foodies! Thanks

      Reply
    4. Lucy..♥ says

      July 19, 2008 at 2:57 am

      Sounds just great, and I love the use of the different potatoes, very appealing and creative 😉

      Reply
    5. Hillary says

      August 01, 2008 at 10:00 pm

      I'm sad I just noticed this now! What a great idea! I love the different colored potatoes!

      Reply
    6. Camille says

      October 30, 2008 at 3:53 pm

      LOL! You do have a thing for crazy veggies. 🙂 I just steamed mine and it was hard for everyone to eat purple potatoes. This is probably an easier introduction to them!

      Reply

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    Welcome to Speedbump Kitchen. Everything here is dairy, egg and nut-free. We're not vegan or much about health food. Sugar, chocolate, & bacon are on tap. This is fun food for the coolest allergic kids out there. In my spare time I'm a pediatrician and expert level Airstreamer.
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