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Red, White, and Blue Potato Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant red, white and blue potato salad is a colourful vegetarian side dish that brings a sophisticated twist to the classic picnic staple. By using a mixture of red-skinned, white, and purple potatoes, you create a striking visual contrast that is perfectly complemented by the creamy, tangy dressing. The addition of sweet peas and savoury blue cheese adds layers of texture and flavour, making it a standout accompaniment for any seasonal gathering.

Ideal for making in advance, this recipe allows the flavours to meld beautifully while chilling in the fridge. It is a brilliant choice for summer barbecues, garden parties, or a simple Sunday lunch. The combination of soured cream and Dijon mustard provides a refreshing sharpness that balances the richness of the cheese, ensuring a balanced dish that feels both comforting and elegant.

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Ingredients for Red, White, and Blue Potato Salad

  • 240ml chopped spring onions, divided

  • 240ml soured cream

  • 120ml mayonnaise

  • 60ml white wine vinegar

  • 4 teaspoons Dijon mustard

  • 2 teaspoons sugar

  • 2 teaspoons salt

  • 1 teaspoon ground black pepper

  • 450g unpeeled small or baby red-skinned potatoes

  • 450g small purple or blue potatoes, peeled

  • 450g unpeeled small white creamer or White Rose potatoes

  • 475ml cooked fresh peas, or one 275g package frozen, thawed

  • 170g crumbled blue cheese (about 170g )

  • Paprika

How to make Red, White, and Blue Potato Salad

Whisk 80g spring onions and next 7 ingredients in medium bowl. Cover and chill dressing.

Do ahead: Can be made 1 day ahead. Keep chilled.

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.

Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.

Sprinkle potato salad with paprika and remaining 80g spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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