how to make potato salad – Red, White and Blue potato salad / vegan

Ditch the dyes and learn how to make potato salad – Red, White and Blue potato salad for Fourth of July or even Memorial Day.

how to make potato salad – Red, White and Blue potato salad / vegan

Do you know how to make potato salad?  If not you’ll be surprised how simple it is.  We also suggest our Beet Potato Salad, it’s beautiful and delicious!  If you have a little fan of pink, they’ll devour it!  Potato salad is a favorite of ours to bring to summer bbq parties or even enjoying when we’re grilling in our own home.  I’m a huge potato fan – they’re so versatile!

First things first, make sure you have a designated cutting board for fruits, vegetables, poultry, meat and fish. It’s always good to use a quality knife when working with produce, or anything that needs slicing and dicing for that matter.

One thing I really like to do with potato salad is use less mayo whenever possible.  I had a potato salad that is overly creamy and you can’t really taste anything but the creaminess of the mayo.  We actually switched over to Just Mayo (plus it’s vegan!) and notice it has a much lighter flavor, bright and a little tangy.  Instead of using a traditional white vinegar we use a raw apple cider vinegar.

Look how beautiful our red, white and “blue” purple potatoes look.  Just chop up some red potatoes, yellow yukon potatoes and of course some purple potatoes.  You can even do away with the yukon if you’d like since you have the white from the red potatoes.  Not a fan of potato salad?  Roast up your potatoes with a little fresh grated garlic, olive oil and herbs, perfecto!

Red, White and Blue Potato Salad

Author: Courtney

Ditch the dyes and learn how to make potato salad - Red, White and Blue potato salad for Fourth of July or even Memorial Day.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Refrigerate: 2 hours hours

Total Time: 30 minutes minutes

Servings: 10

Calories: 63kcal

Course: Side Dish

Cuisine: American

Keyword: potato salad

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Ingredients

• 2 Red Potatoes Chopped
• 2 Yukon Potatoes Chopped
• 2 Purple Potatoes Chopped
• 1/4 Cup Red Bell Pepper Chopped
• 1/4 Cup Celery Chopped
• 1 Tablespoon Just Mayo
• 1 Tablespoon Raw Apple Cider Vinegar

Instructions

• Place the potatoes into a pot with water, bring to a boil and cook until tender.
• Once the beet and potatoes are cooked remove from the water and rinse with cold water.
• Add chopped pepper, celery, mayo, eggs and vinegar.
• Toss until combined.
• Refrigerate for at least 2 hours before serving if you like your potato salad chilled.
• Garnish with Green Onions if you'd like!

Nutrition

Nutrition Facts

Red, White and Blue Potato Salad

Amount per Serving

Calories

63

% Daily Value*

Fat

 

1

g

2

%

Sodium

 

21

mg

1

%

Potassium

 

364

mg

10

%

Carbohydrates

 

12

g

4

%

Fiber

 

1

g

4

%

Protein

 

1

g

2

%

Vitamin A

 

130

IU

3

%

Vitamin C

 

13

mg

16

%

Calcium

 

15

mg

2

%

Iron

 

1.4

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

full nutrition disclaimer

The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

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So now you know how to make potato salad, Red, White and Blue potato salad that is!  Plus it’s vegan, no eggs and no mouthful of mayo!

If you enjoyed this recipe, be sure to check out all of our other healthy, delicious and homemade recipes and posts on Pinterest!