Red, White, and Blue Potato Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant red, white and blue potato salad is a colourful vegetarian side dish that brings a sophisticated twist to the classic picnic staple. By using a mixture of red-skinned, white, and purple potatoes, you create a striking visual contrast that is perfectly complemented by the creamy, tangy dressing. The addition of sweet peas and savoury blue cheese adds layers of texture and flavour, making it a standout accompaniment for any seasonal gathering.

Ideal for making in advance, this recipe allows the flavours to meld beautifully while chilling in the fridge. It is a brilliant choice for summer barbecues, garden parties, or a simple Sunday lunch. The combination of soured cream and Dijon mustard provides a refreshing sharpness that balances the richness of the cheese, ensuring a balanced dish that feels both comforting and elegant.

Ingredients for Red, White, and Blue Potato Salad

240ml chopped spring onions, divided
240ml soured cream
120 ml majonnäs
60ml white wine vinegar
4 teaspoons Dijon mustard
2 teskedar socker
2 teskedar salt
1 teaspoon ground black pepper
450g unpeeled small or baby red-skinned potatoes
450g small purple or blue potatoes, peeled
450g unpeeled small white creamer or White Rose potatoes
475ml cooked fresh peas, or one 275g package frozen, thawed
170g crumbled blue cheese (about 170g )
Paprika

How to make Red, White, and Blue Potato Salad

Whisk 80g spring onions and next 7 ingredients in medium bowl. Cover and chill dressing.

Do ahead: Can be made 1 day ahead. Keep chilled.

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.

Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.

Sprinkle potato salad with paprika and remaining 80g spring onions.

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