Red White Blue Potato Salad

Celebrate summer gatherings with a vibrant twist on a classic favorite! This Red White Blue Patriotic Potato Salad is the perfect side dish for your Fourth of July festivities, featuring colorful red, white, and blue potatoes that are not only delicious but visually stunning. Toss in a creamy dressing with Greek yogurt and fresh herbs for a tasty, healthy option. Impress your guests and add a touch of patriotism to your table! #PotatoSalad #FourthOfJuly #SummerRecipes #PatrioticDish #ColorfulSalad #FestiveCooking #Sidedish

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Ingredients

2 lbs small red potatoes, halved

2 lbs small white potatoes, halved

1 lb blue potatoes, halved (you can also use blue corn chips for crunch)

1 cup Greek yogurt

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1/4 cup fresh chives, finely chopped

1/4 cup fresh parsley, finely chopped

4 hard-boiled eggs, chopped

1 cup cherry tomatoes, halved (adds color)

Optional: Crumbled feta cheese for garnish

Instructions

Cook the Potatoes: In a large pot, bring salted water to a boil. Add the red, white, and blue potatoes. Cook for 15-20 minutes, or until fork-tender. Drain and let cool.

Prepare the Dressing: In a large bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Combine Ingredients: Once the potatoes are cool, add them to the bowl with the dressing. Gently fold in the chopped chives, parsley, hard-boiled eggs, and cherry tomatoes until well coated.

Chill the Salad: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.

Serve: Before serving, give the potato salad a good stir. Garnish with crumbled feta cheese on top, if desired, for an extra touch of flavor.

Enjoy: Serve chilled or at room temperature and enjoy the burst of colorful flavors that celebrate the spirit of togetherness!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8-10