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Red, White and Blue Potato Salad

Red, White and Blue Potato Salad is the most festive side dish for the 4th of July! Easy to put together and a dish eveyrone will love.

Course Salad, Side Dish
Cuisine American
Keyword potato salad
Prep Time 20 minutes
Cook Time 10 minutes
cooling time 5 minutes
Total Time 35 minutes
Servings 18


  • 1 each ​1 lb 8 oz package of Red, White and Purple Petite Potatoes (4.5 lbs total)
  • 1 cup water
  • additional olive oil for drizzling on top of potatoes

Sweet Onion Dressing

  • 1/2 cup chopped sweet onion, such as Vidalia or Walla Walla
  • 1 tablespoons granulated sugar or honey
  • 1 tablespoon  white or cider vinegar
  • 1/2 teaspoon yellow or dijon mustard (optional)
  • 1/2 cup olive oil
  • salt and pepper to taste


  1. Clean potatoes by rinsing and scrubbing with water in sink.

  2. Stove top method: Place the potatoes into a large pan on top of stove and fill pan with water just above the potatoes. Top with lid and bring to a boil for about 6-10 minutes or until potatoes are fork tender. Drain and rinse with cold water.

  3. Instant Pot Method: Place the potatoes on a rack inside of the Instant Pot with blue on bottom, red, and then white on top. Pour one cup of water into the Instant Pot and set the timer to 4 minutes on the MANUAL or HIGH PRESSURE setting. Close the lid, making sure the sealing ring is in place inside of the lid and secure into the SEAL position. Cook until timer goes off then allow to sit rest for 5 minutes before carefully releasing pressure.

  4. When potatoes are done, let sit for a few minutes to cool off and easy to handle. While warm, slice in half onto a serving platter or large bowl. Sprinkle generously with sea salt or kosher salt. Slice the white potatoes first, then red, and purple last. The purple potatoes give off a little color onto the paring knife.

  5. Drizzle the potaotes generously with olive oil. If using immediately or within an hour, drizzle with Sweet Onion Dressing and sprinkle with fresh chopped parsley. If using later in the day or the next day, cover and refrigerate the potatoes on platter.

Sweet Onion Dressing

  1. Combine the chopped sweet onions, sugar or honey, vinegar, mustard (if using), and olive oil into a jar or blender. Using an immersion blender, pulse until ingredients are incorported and smooth. Or place all ingredients into a blender pulse until onions are broken up and then blend on low until smooth. Add salt and pepper to taste. Store in refrigerator. Let come to room temperature before using.

Recipe Notes

  • ​This recipe is easily adapted to a smaller amount. You may use only red and purple potatoes, or half the ingredients and use only 1/2 of each 1.5 lb bag. The leftover cooked potatoes (undressed)  also make a perfect hash for breakfast! 
  • You may place the potatoes in two separate pans on stove to make sure there is not a mixing of colors in water from the purple potatoes. I tried this and noticed a small amount of darker water from the purple potatoes. 
  • I found the potatoes for this recipe at Smith's (Kroeger) grocery.