Potato salad is one of those must-have recipes at any get together this summer! This fresh herb version is bound to make your friends go wow!
I know a lot of bloggers who worry when the summer months come around and the slump in traffic it can bring. As recipe creators, we like the holiday seasons and the chaos but for me, summer is all about backyard parties and outdoor cooking!
People still have to eat, even in baking hot weather so I try to switch my posts out for lighter and healthier recipes and potato salad is one of those summer recipes that you’ll see at almost every party you go to.
But potato salad can be heavy you’re thinking, well that’s true but not always.
One of the all-time staple sides for a fun BBQ party is my favorite potato salad recipe. There are so many different varieties you can make but it really comes down to personal choice, I don’t think it’s possible to mess up a potato salad.
This mixed herbed version is on the lighter side with a little kick from some Dijon mustard but, it’s the fresh herbs that really makes your tongue go yum! It does have mayonnaise in the dressing which tends to freak some people out, but it’s just enough to help the herbs stick to the potato without being over-goopy.
Making my red white and blue potato salad
First of all, I start with tiny baby potatoes. These are easier to eat, quicker to cook and they come in different colors like red, white and blue! Yup blue potatoes are actually a thing!
They’re called Adirondack variety but just to confuse things even more, you can also use purple potatoes if you cant find blue. I think they’re really similar especially after boiling.
This potato salad is really simple, most of the work is in the dressing.
Rather than use regular mayonnaise I recommend canola mayo. It’s lower on the cholesterol and has better monounsaturated fats. The dressing also has a dollop of Dijon mustard and a heavyyyyy dose of fresh herbs for extra flavor.
Tips for an awesome potato salad
Fresh oregano, basil, and rosemary are the key ingredients to make this potato salad one of the best you might ever taste. Chope them finely and add plenty!
Go easy when you add the dressing to the boiled potatoes, I prefer just a light covering but you can always keep adding more until you have it just the way you like it.
Don’t over boil the potatoes or the skins will peel off and it’ll just be plain old boring potato salad and not red white, blue and awesome!!
Only add the dressing after the potatoes have cooled down. It’s a good idea to boil them the night before and keep them covered in the refrigerator.
This post has been updated with new photographs and a recent recipe change
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Red White and Blue Herb Potato Salad
For The Dressing
- 3/4 cup canola oil mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp fresh basil chopped
- 2 tbsp oregano chopped
- 2 tbsp rosemary chopped
- 1/2 tsp sea salt
- 1/2 tsp black pepper
For The Salad
- 1 pound small red potatoes
- 1 pound small white potatoes
- 1 pound small blue potatoes
- 3/4 cup red onion thinly sliced
- Boil the potatoes until just done (about 20 minutes) They are done when they can be easily pierced with a sharp knife.
- When the potatoes are done, drain and let them cool in the fridge.
- In a large bowl whisk together the mayonnaise, mustard, vinegar, herbs, salt and pepper until well combined.
- Once the potatoes are cool, cut them into halves or smaller if you prefer transferring them to another bowl.
- Add the onion and some of the dressing to the cut potatoes and gently mix until all of the potatoes are coated.
- If you need to, add more dressing and mix again. Store in the refrigerator until ready to serve.
- Garnish with some more chopped herbs.