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Loaded Red White Blue Potato Salad

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A festive and flavorful potato salad featuring red potatoes, creamy dressing, fresh blueberries, and crunchy celery, perfect for summer gatherings and patriotic celebrations.

Ingredients

Scale
  • 2 pounds red potatoes, small to medium, scrubbed and cut into bite-sized chunks
  • 1 cup fresh blueberries, washed and patted dry
  • 2 stalks celery, finely chopped
  • ¼ cup red onion, finely diced
  • ½ cup mayonnaise, preferably full-fat
  • ¼ cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt and black pepper, to taste
  • ½ teaspoon smoked paprika
  • 2 large hard-boiled eggs, chopped

Instructions

  1. Place the chopped red potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are tender but still hold their shape when pierced with a fork. Drain in a colander and let cool for at least 15 minutes.
  2. In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth. Taste and adjust seasoning as needed.
  3. While potatoes cool, finely dice the celery and red onion. Chop parsley, dill, and hard-boiled eggs. For milder onion flavor, soak diced onion in cold water for 10 minutes, then drain well.
  4. In a large bowl, gently toss the cooled potatoes with celery, onion, herbs, and eggs. Add the blueberries last to avoid crushing them. Pour the dressing over everything and fold gently until all ingredients are evenly coated.
  5. Cover and refrigerate the salad for at least 1 hour to let flavors meld. Before serving, give it a gentle stir and adjust salt and pepper if needed. Serve chilled or at room temperature.

Notes

Do not overcook potatoes; they should be tender but firm. Cool potatoes before adding dressing to prevent separation. Fold blueberries in gently to keep them intact. Chill salad for at least 1 hour for best flavor. Fresh blueberries are preferred over frozen for texture.

Nutrition

Keywords: potato salad, summer salad, blueberry salad, red white blue, patriotic recipe, picnic recipe, barbecue side dish

Find it online: https://breezybake.com/loaded-red-white-blue-potato-salad-recipe-easy-perfect-for-summer-gatherings/