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Red Hot and Blue Potato Salad Recipe

Bowl of Red Hot and Blue Potato Salad garnished with green onions and served over fresh lettuce
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This Red Hot and Blue Potato Salad Recipe delivers a creamy, tangy Southern classic with red potatoes, bacon, eggs, and a flavorful dressing.

  • Author: Camilla
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Boiled
  • Cuisine: Southern
  • Diet: Gluten Free

Ingredients

  • Red potatoes – for a firm, buttery texture
  • Mayonnaise – for a rich, creamy base
  • Dijon mustard – adds a mild heat and flavor
  • Apple cider vinegar – for tangy balance
  • Bacon – for a smoky crunch
  • Green onions – for a fresh bite
  • Hard-boiled eggs – add protein and creaminess
  • Salt and pepper – to season to taste
  • Optional: pickle juice or sour cream for extra tang

Instructions

  1. Cut red potatoes into even chunks and boil in salted water until tender but firm. Drain and cool.
  2. Cook bacon until crisp, crumble it. Slice green onions. Chop peeled hard-boiled eggs.
  3. Whisk together mayonnaise, mustard, and vinegar. Season with salt and pepper. Add optional pickle juice if desired.
  4. Gently fold dressing into cooled potatoes. Add bacon, onions, and eggs. Mix carefully.
  5. Chill for at least 10 minutes before serving to allow flavors to meld.

Notes

  • Use waxy potatoes to avoid mushy texture.
  • Let the salad chill before tasting and adjusting seasoning.
  • Pickle juice adds a unique zing—don’t skip it if you like tangy flavors.
  • Use high-quality mayonnaise for best flavor.
  • Make a day ahead for even better taste.

Nutrition

Find it online: https://makeawhisk.com/red-hot-and-blue-potato-salad-recipe/