Gluten-Free Red, White & Blue Potato Salad
Updated Feb 15, 2021, Published Jun 23, 2019
This post contains affiliate links. Please see our disclosure policy.
With tri-colored potatoes and a bright pop of color from paprika, this potato salad is unapologetically patriotic! Serve it at your 4th of July barbecue as the perfect side dish to our Red, White & Blue Burgers!
Red, White & Blue Potato Salad
Ingredients
- 1½ pounds tri-colored small potatoes
- Kosher or fine sea salt
- 3 tablespoons pickle juice , (from the jar of dill pickles)
- 3 tablespoons olive oil
- Freshly ground black pepper
- 10 kosher baby dill pickles, , sliced (about ½ cup)
- ½ medium red onion, , diced
- 3 stalks celery, , sliced
- 6 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 6 hard-boiled eggs, , peeled and chopped
- Paprika, , for serving
Instructions
- Place the potatoes in a large pot and cover with an inch of cold water. Add 2 teaspoons salt and bring to a boil. Let simmer until the potatoes are fork tender, about 20 minutes. Drain and let cool until cool enough to handle but still warm.
- In a large mixing bowl, whisk together the pickle juice, olive oil, 2 teaspoons salt and 1 teaspoon pepper. Add the pickles, onion, and celery. Stir to combine.
- Cut the potatoes in half, add to the mixing bowl, and stir to combine. Let sit for a few minutes.
- In a small bowl, combine the mayonnaise and mustard. Add the eggs to the potatoes, then the mayonnaise/mustard sauce, and gently stir to combine. Cover and refrigerate for at least 1 hour. Taste and adjust seasoning with more salt and pepper, if desired. Can be made a day ahead.
- Garnish with paprika before serving.
Nutrition
Calories: 333kcalCarbohydrates: 22gProtein: 9gFat: 23gSaturated Fat: 4gCholesterol: 192mgSodium: 417mgPotassium: 616mgFiber: 3gSugar: 2gVitamin A: 380IUVitamin C: 23.7mgCalcium: 54mgIron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
