Description
A vibrant American side dish featuring red, white, and blue/purple potatoes with a creamy tangy dressing. Perfect for picnics, holidays, or potlucks, this no-meat, no-alcohol recipe offers a comforting, crowd-pleasing addition to any meal.
Ingredients
Red Potatoes (1.5 lbs, washed and cut into 1-inch chunks)
White Potatoes (1.5 lbs Yukon Gold or Russet, similarly cut)
Blue/Purple Potatoes (1.5 lbs, cut to match other potatoes)
Eggs (6 large, hard-boiled and chopped)
Dilled Pickles (1/2 cup, chopped)
Yellow Mustard (2 tablespoons)
Mayonnaise (1 cup, creamy)
Red Onion (1 small, finely diced and soaked in water to reduce bite)
Salt (to taste)
Black Pepper (to taste)
Pickled Relish (3 tablespoons)
Lemon Juice (1 tablespoon, for brightness)
Instructions
Bring 6 cups salted water to a boil in a large pot. Add all potatoes and cook 15-20 minutes until just tender but not mushy. Drain and let cool completely.
In a large mixing bowl, combine chopped eggs, drained pickles, and drained red onion.
In a separate bowl, whisk together mustard, mayonnaise, relish, lemon juice, salt, and pepper.
Pour dressing over cooled potatoes and eggs. Fold gently to combine.
Chill for at least 1 hour before serving to allow flavors to meld.
Adjust seasoning just before serving.
Notes
For non-homogenized look, gently toss rather than stir when combining.
Store leftovers in airtight container, refrigerated (up to 3 days). Makes better tasting as flavors develop overnight.
Alternate non-meat protein: Add 1 cup crumbled feta or shredded cheddar for extra tang.
- Prep Time: 30
- Cook Time: 20
- Category: Salads
- Method: Boiling
- Cuisine: American, Grandma-style
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 67mg