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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.