Red White and Blue Potato Salad
Made with red, white and Peruvian (purple) potatoes, this salad is perfect for your Fourth of July celebration!
Servings: 6
Ingredients
- 3 lbs. mixed color small potatoes red, white, and Peruvian (purple)
- 1 c. diced celery
- 6 hard-boiled eggs chopped
- 1/2 c. chopped red onion
- 3/4 to 1 c. mayonnaise
- 1/2 c. sour cream
- 2 tsp. chopped fresh dill
- 1 1/2 T. dill relish
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
- Scrub potatoes and trim imperfections. Cut into 1/2 to 1-inch pieces. Place potatoes into a pot, cover with cold salted water, and bring to a boil. Reduce heat to medium-low, simmer for about 10-15 minutes, or until fork-tender. Drain and let cool.
- In a large mixing bowl, gently toss the cooled potatoes, diced celery, chopped egg, and onion.
- In a small bowl, whisk together 3/4 cup of mayonnaise, sour cream, dill, dill relish, salt, and pepper.
- Pour mayonnaise mixture over potato mixture, gently toss to combined. Add more mayonnaise, if needed. Cover and refrigerate until ready to serve.
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