Red Hot and Blue Potato Salad Recipe

This Red Hot and Blue Potato Salad is a delicious and creamy side dish inspired by the popular restaurant known for its barbecue. It features red-skinned potatoes, hard-boiled eggs, and a flavorful mayonnaise-based dressing. Here’s how to make it:

Ingredients

4 lbs red-skinned potatoes
4 large hard-boiled eggs (peeled and chopped)
½ cup green onions (finely chopped)
1¼ cups mayonnaise
1 tablespoon Dijon mustard
2 heaping teaspoons white sugar
1¾ teaspoons celery seeds
1¾ teaspoons salt
Freshly ground black pepper (to taste)

Instructions

Prepare the Potatoes:

Place the red-skinned potatoes in a large pot of cold water. Bring to a boil and cook for 10-15 minutes, or until fork-tender. Be careful not to overcook them.

Cool the Potatoes:

Drain the potatoes and rinse them with cold water in a colander. Allow them to cool until they are easy to handle.

Dice the Potatoes:

Once cooled, dice the potatoes into bite-sized pieces (about ¾-inch) and place them in a large mixing bowl.

Add Eggs and Onions:

Add the chopped hard-boiled eggs and finely chopped green onions to the bowl with the potatoes.

Make the Dressing:

In a separate bowl, mix together the mayonnaise, Dijon mustard, sugar, celery seeds, salt, and black pepper until well combined.

Combine Ingredients:

Pour the dressing over the potato mixture and gently fold everything together until the potatoes and eggs are evenly coated.

Chill:

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve:

Serve at room temperature or chilled as a side dish at your next barbecue or gathering.

Tips

For added flavor, consider mixing in diced pickles or celery.
This potato salad can be made ahead of time and is best enjoyed within 3-5 days when stored in an airtight container in the refrigerator.

This Red Hot and Blue Potato Salad is sure to be a hit at any cookout or family gathering! Enjoy!