Red, White & Blue Potato Salad Recipe
Red, White & Blue Potato Salad Recipe photo by Taste of Home
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Red, White & Blue Potato Salad Recipe

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Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
TOTAL TIME: Prep: 40 min. Cook: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Cook: 10 min.
MAKES: 12 servings


  • 1-1/4 pounds small purple potatoes (about 11), quartered
  • 1 pound small Yukon Gold potatoes (about 9), quartered
  • 1 pound small red potatoes (about 9), quartered
  • 1/2 cup chicken stock
  • 1/4 cup white wine or additional chicken stock
  • 2 tablespoons sherry vinegar
  • 2 tablespoons white wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons stone-ground mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 6 tablespoons olive oil
  • 3 celery ribs, chopped
  • 1 small sweet red pepper, chopped
  • 8 green onions, chopped
  • 3/4 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 3 tablespoons each minced fresh basil, dill and parsley
  • 2 tablespoons toasted sesame seeds

Nutritional Facts

1 cup: 221 calories, 12g fat (2g saturated fat), 10mg cholesterol, 405mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.


  1. Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb.
  2. In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm. Yield: 12 servings (1 cup each).
Originally published as Red, White & Blue Potato Salad in Taste of Home June/July 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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toolbarsco User ID: 6725667 120926
Reviewed Jun. 9, 2014

"This is an interesting variation on potato salad. Everyone really liked it, especially the guys (it must be the bacon). I followed the recipe exactly except for two things: added some sugar( about 1 tsp) to the mustard vinaigrette as it was pretty "tart" and reduced the amount of dill (to 1 Tbsp). Some family members don't care for dill. Interestingly, they didn't seem to notice there was ANY dill in it. Unusual and tasty salad. Won't add sesame seeds next time--didn't really add to the flavor."

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