Red, White, and Blue Potato Salad

Red, White, and Blue Potato Salad
Diana Rattray
Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
519 Calories
33g Fat
43g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 519
% Daily Value*
Total Fat 33g 43%
Saturated Fat 8g 38%
Cholesterol 233mg 78%
Sodium 326mg 14%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 18%
Protein 13g
Calcium 109mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is the perfect salad for your Fourth of July celebration or any summer cookout or gathering. Small firm potatoes and chopped hard-boiled eggs make this a delicious potato salad, and the colorful potatoes make it attractive and festive. 

This version is made with a combination of mayonnaise and sour cream. Chopped fresh dill and dill relish flavor the dressing perfectly. Feel free to use new potatoes or all one color if you prefer.


  • 3 pounds mixed color small potatoes (with Peruvian (purple), small red, and small white or new potatoes)
  • 1 cup diced celery
  • hard-cooked eggs (chopped)
  • 1/2 cup red onion (chopped)
  • 3/4 to 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons fresh dill (chopped)
  • 1 1/2 tablespoons dill relish
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. Scrub potatoes and trim any bruises and other imperfections. Cut into 1/2- to 1-inch pieces.

  3. Rinse the potatoes and put them in a saucepan; cover with water and add 1 teaspoon of salt. Bring the potatoes to a boil.

  4. Reduce the heat to medium-low, cover the pan, and continue cooking for about 15 minutes, or until fork-tender.

  5. Drain and let the potatoes cool slightly in the pan with the lid ajar.

  6. In a large bowl, combine the cooled potatoes with the diced celery, chopped egg, and onion.

  7. In another bowl, combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt; blend well.

  8. Gently stir the mayonnaise mixture into the potato mixture until the potatoes and vegetables are coated. Add more mayonnaise, if needed.


  • Potatoes will absorb more of the dressing if they're dressed while still warm.
  • New potatoes, red-skinned potatoes, round whites, and other waxy potatoes hold their shape well when they're cooked, making them the best choice for salads.