Recipe & Video: Red, White & Blue Potato Salad

2010

This festive potato salad uses a trio of potatoes and makes the perfect potluck side dish for any 4th of July gathering. The dish gets its name from the color of potatoes used in recipe: Yukon golds (white), baby red skin potatoes (red) and purple potatoes (blue). There is also some red color coming from the fresh red bell pepper. White is obviously present in the Greek yogurt-based dressing, which is lighter than most traditional potato salad sauces.

Finished with fresh dill, this Red, White & Blue Potato Salad packs lots of the flavor! This is a fun salad to add to your menu at a patriotic party.

Are Potatoes Good For You?

They sometimes get a bad rap for being carb heavy or for how or what they're served with, but potatoes have lots of healthy benefits too. When boiled or baked, potatoes are a virtually fat-free food. Potatoes are also naturally cholesterol free, and low in sodium. In addition, potatoes are an excellent source of vitamin C, and those eaten with the skin are a good source of potassium. So keep the skin on the potatoes in this recipe for more than just the look but also the nutrition! All varieties of potatoes are nutritious and, while both the type and amounts of nutrients may vary slightly depending on the variety, the differences are minimal. No matter how you top, toss or dress this potato salad, the colors and flavors come alive in the variety of potatoes used.

Red, White & Blue Potato Salad

Serves: 4

Downloadable/printable pdf of this recipe

Ingredients

½ pound Yukon gold potatoes, quartered
½ pound red potatoes, quartered
½ pound purple potatoes, quartered
½ cup apple cider vinegar
3 hard-boiled eggs, chopped
1 cup celery, chopped
1 teaspoon fresh dill, chopped
1 cup red bell pepper, diced
½ cup yellow onion, diced
2 Tablespoons light mayonnaise
½ cup low-fat plain Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon paprika (optional)

Directions:

Fill a large pot with water and bring to a boil. Carefully add quartered potatoes and ½ cup vinegar to water and boil until tender. Drain potatoes and set aside to cool. Combine eggs, celery, chopped dill, bell pepper, onion, mayonnaise, yogurt, and mustard in a bowl. Add potatoes and gently stir until evenly coated. Chill potato salad overnight or for 2 hours before serving. Garnish with paprika seasoning.

Nutrition Information Per Serving: 234 calories; 7 grams fat; 2 grams saturated fat; 144 mg cholesterol; 170 mg sodium; 30 grams carbohydrates; 1 gram fiber; 11 grams protein

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Categories: EatWell