Red, White, and Blue Potato Salad
A festive red, white, and blue potato salad, ideal for summer gatherings, features a creamy mayonnaise dressing and hard-boiled eggs.
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Instructions
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Start boiling well-salted water in a large saucepan.
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Scrub and cut potatoes into 1/2- to 1-inch pieces, then rinse them; add to the boiling water, ensuring they are covered by 1 inch.
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Reduce heat to medium-low, cover, and cook potatoes for 10-15 minutes until fork-tender.
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Drain potatoes, return them to the pot, and cool slightly; spread on a baking sheet for faster cooling.
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In a large bowl, combine the cooled potatoes, celery, eggs, and onion.
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In a separate medium bowl, whisk together mayonnaise, sour cream, dill, dill relish, and season with salt and pepper.
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Fold the dressing into the potato mixture, adding more to taste, and adjust seasoning before serving.