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Red, White and Blue Potato Salad
Ditch the dyes and learn how to make potato salad - Red, White and Blue potato salad for Fourth of July or even Memorial Day.
Course
Side Dish
Cuisine
American
Keyword
potato salad
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Refrigerate
2
hours
hours
Total Time
30
minutes
minutes
Servings
10
Calories
63
kcal
Author
Courtney
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
Calories:
63
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
1
g
|
Sodium:
21
mg
|
Potassium:
364
mg
|
Fiber:
1
g
|
Vitamin A:
130
IU
|
Vitamin C:
13
mg
|
Calcium:
15
mg
|
Iron:
1.4
mg