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