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Red, White, and Blue Potato Salad

Shared by:  Ron Kooser, FFCSI
Chief Executive Officer
Cleveland Office

Makes about 8 cups

  • 1 cup chopped green onions, divided
  • 1 cup sour cream
  • ½ cup mayonnaise
  • ¼ cup white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 pound unpeeled small or baby red-skinned potatoes
  • 1 pound small purple or blue potatoes, peeled
  • 1 pound unpeeled small white creamer or White Rose potatoes
  • 2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
  • ½ cups crumbled blue cheese (about 6 ounces)
  • Paprika


Whisk ½ cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10-15 minutes (time will vary depending on size of potatoes).  Drain and cool to room temperature.

Cut potatoes into 1/2 –inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.

Sprinkle potato salad with paprika and remaining ½ cup green onions.

NOTE:  Note the water turns blue as you’re cooking the blue potatoes, don’t worry – it won’t discolor the white and red potatoes.

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