Patriotic Potato Salad

patriotic potato salad

patriotic potato salad

Made with red, white and blue potatoes, this Patriotic Potato Salad is a delicious & easy side dish. It’s covered with a light homemade herb vinaigrette for the ultimate flavor explosion!

Time: 50 minutes (20 minutes cook, 30 minutes prep)

Yield: 14-16 servings


  • 1 lb. purple potatoes
  • 24 oz. baby Yukon potatoes
  • 24 oz. baby red potatoes
  • 3 hard boiled eggs, sliced (or chopped slightly smaller)
  • Herb Dressing:
  • 2 large garlic cloves, minced
  • 1 tablespoon diced fresh rosemary
  • 1 tablespoon diced fresh thyme
  • 2 tablespoons diced fresh flat leaf parsley
  • 1/4 cup diced fresh chives
  • 2 tablespoons stone ground mustard
  • 1 tablespoon honey
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste


  1. Fill a large pot with water. Add whole potatoes into the pot. Cover and bring to a boil.
  2. Cook until the potatoes are fork tender. About 20-30 minutes.
  3. Remove potatoes from pot and drain. Let sit for 5 minutes to cool. Cut into quarters.
  4. In a medium bowl, add garlic cloves, rosemary, thyme, parsley, chives, mustard, honey, and red wine vinegar. Using a whisk stir until combined.
  5. Slowly add olive oil to the bowl, whisking the whole time until the mixture turns to a dressing.
  6. Add quartered potatoes to a large bowl with hard boiled eggs. Pour dressing over the potatoes. Toss the potato salad gently until all the potatoes are covered in the dressing.
  7. Add salt and pepper to taste.
  8. Serve and enjoy!