Red and Blue Potato Salad

Most people have their favourite potato salad recipe and potato salad is one of my favourite dishes.  

Since I had some organic blue and red potatoes on hand I decided that “Red and Blue” potato salad would be the perfect side for Fourth of July meal.

This is the first time that I have made this recipe with blue potatoes so it made still need some tweaking but give it a try and let me know what you think. Cheers!


        1 lb red potatoes

  • 1 lb blue potatoes
  • 4 hard boiled eggs
  • ½ medium size red onion peeled and finely diced
  • ¼ cup mayonnaise (you can add more if needed)
  • ¼ cup tablespoon Olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon spicy mustard
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • Salt & pepper to taste


  • Scrub the potatoes, place in a large pot and cover with water
  • Bring the water to a boil and continue to boil the potatoes until they are fork tender yet firm

–          10 to 12 minutes, length of time to cook depends on the size of the potatoes

  • Drain and rinse the potatoes with cold water, set aside and allow to cool
  • In a medium size bowl mix together the mayonnaise, olive oil, balsamic vinegar, spicy mustard and rosemary
  • Peel the boiled eggs and chop
  • Peel the blue potatoes and cut onto cubes

–          The blue potatoes taste better peeled

  • Cut the red potatoes into cubes

–          You can peel the red potatoes as well if you desire

  • In a large serving bowl coat the cut potatoes with the mayonnaise mixture, add chopped eggs, garlic powder, lightly mix
  • Salt and pepper to taste

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