Facebook Twitter Pinterest Instagram RSS Feed

Roasted Red White and Blue Potato Salad

If you need a great potato salad for a summer picnic, look no further than this Roasted Red White and Blue Potato Salad. It boasts all of the official colors of summer (yes, red, white, and blue). It’s easy to make, and easy to serve. Plus there’s no mayonnaise, so you may earn a whole new legion of fans who would otherwise turn down potato salad.

Roasted Red White and Blue Potato Salad

This recipe was inspired by Melissa’s Produce RedWhiteandBluePotatoChallenge, a summer contest that challenges cooks to create a new potato salad using their red, white, and blue potato medley. We love these potatoes, and we’re always up for a good challenge, so it was the perfect excuse for making this potato salad.

We like to serve this salad “deconstructed,” in other words, with the dressing on the side. That way people can choose how much or how little dressing to use. Plus, if you have a picnic and the salad will be sitting out, you can keep the dressing on ice for as long as you need to and the potatoes will stay just as delicious as ever.

Roasted Red White and Blue Potato Salad

Roasted Red White and Blue Potato Salad

A patriotic potato salad using red, white, and blue potatoes - perfect for your summer picnic.

Course Salad, Side Dish
Cuisine American
Keyword potato salad, red, white, and blue
Prep Time 20 minutes
Cook Time 45 minutes
Boiling time 15 minutes
Total Time 1 hour 20 minutes
Servings 8


For the potatoes:

  • 2 pounds baby red, white, and blue potatoes (usually baby Dutch yellow potatoes, red-skinned potatoes, and purple potatoes)
  • 1 pint cherry tomatoes
  • 8 ounces feta cheese
  • 1/4 cup extra virgin olive oil
  • fresh dill (for garnish)

For the dressing:

  • 1 cup Greek yogurt
  • 1/4 cup feta cheese
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 1 tsp honey


  1. For the potatoes: Boil the potatoes in a large pot for about 15 minutes or until tender-firm. Drain the potatoes, then cut them in half or thirds into bite-sized pieces. Toss them into a large bowl. Next cut the cherry tomatoes in half, cut the feta cheese into 1-inch cubes, and add them both to the bowl. Toss with the olive oil to coat.

  2. Spread the potato mixture out onto a large baking sheet. Roast the mixture at 350 degrees for 35 to 45 minutes, or until the potatoes are a light golden brown. Remove from the oven and put the potato mixture on a serving platter or serving bowl. Garnish with fresh dill.

  3. For the dressing: In a food processor or blender, combine all of the dressing ingredients until smooth. Keep the dressing chilled; serve with warm or room temperature potatoes.

Note that red, white, and blue potatoes are different potatoes with different structures. We’ve found that the “blue” (really, purple) potatoes tend to cook much faster. If you can, keep an eye on them while they’re boiling and if it looks like they are splitting, take them out before the others.

Red, white, and blue potatoes – roasted with feta and tomatoes

Also, a note about the dressing: When you combine the yogurt, lemon juice, feta, and garlic, you can wind up with a super-tangy mixture. That’s why our little secret is to add a small amount of honey. It offsets the tangy-ness and it leaves you with just the perfectly slight amount of sweet.

Let us know if you try this red, white, and blue potato salad! And if you are feeling super-patriotic, check out these other summer holiday favorites:

Parmesan Star Crackers

Patriotic Puff Pastry Flags

Patriotic Pasta with All Natural Colors



, , , , ,

No comments yet.

Leave a Reply

Recipe Rating