Red, White, and Blue Potato Salad Recipe

Name: Red, White, and Blue Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sprigs fresh thyme; 3 sprigs fresh flat-leaf parsley; 1 sprig fresh rosemary; 1 bay leaf; 1 cup dry white wine; 2 cloves garlic, smashed; 1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed; 1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed; 1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed; 1 tablespoon kosher salt; 2 stalks celery, thinly sliced; 1/4 cup white wine vinegar; 1 tablespoon whole-grain mustard; 2 teaspoons kosher salt; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 2 tablespoons minced flat-leaf parsley; 2 scallions (white and green), thinly sliced

Servings: persons

4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 sprig fresh rosemary
1 bay leaf
1 cup dry white wine
2 cloves garlic, smashed
1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed
1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed
1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed
1 tablespoon kosher salt
2 stalks celery, thinly sliced
1/4 cup white wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced flat-leaf parsley
2 scallions (white and green), thinly sliced

1
To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine.
2
Put the bundle in a medium saucepan along with the wine and garlic.
3
Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan.
4
Add cold water to cover by 1 inch and the salt.
5
Bring to a boil over medium-high heat.
6
Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes.
7
Drain the potatoes, and discard the herb bundle.
8
Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste.
9
Gradually whisk in the oil to make a smooth dressing.
10
Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes.
11
Add the celery and set aside to cool.
12
When ready to serve, carefully fold in the parsley and scallions.
13
Serve.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 sprigs fresh thyme, 3 sprigs fresh flat-leaf parsley, 1 sprig fresh rosemary, 1 bay leaf, and more.

Yes, Red, White, and Blue Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red, White, and Blue Potato Salad

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