Savor a creamy, vibrant Red, White & Blue Potato Salad perfect for summer gatherings. Bring freshness and flavor to your next BBQ or picnic!
Ingredients
Scale
2 pounds of small red potatoes
1 cup of fresh blueberries
1 cup of diced cucumbers
1/2 cup of diced red bell pepper
1/2 cup of chopped fresh basil
1/2 cup of mayonnaise
2 tablespoons of apple cider vinegar
Salt and pepper to taste
Chopped green onions (optional)
Crispy bacon bits (optional)
Feta cheese (optional)
Extra basil leaves (for garnishing)
Slices of fresh lemon (for garnishing)
Instructions
Start by rinsing the potatoes under cold water to get rid of any dirt. Cut them in half (or quarters if they're a bit larger) and place them in a large pot. Fill it with enough cold water to cover the potatoes and add a generous pinch of salt.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let them simmer for about 15-20 minutes, or until fork-tender.
While the potatoes are cooking, take the time to prep your vegetables—dicing the cucumbers and red bell peppers, and chopping the basil.
Once the potatoes are done, drain them and let them cool for about 10 minutes before transferring them to a large mixing bowl.
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper to create the dressing. Stir in the blueberries, cucumbers, red bell peppers, and basil until combined.
Gently fold the dressing mixture into the warm potatoes. Be careful not to mash them up too much.
Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes (but preferably longer) to allow the flavors to meld together.
Notes
A vibrant celebration of summer, this Red, White & Blue Potato Salad combines creamy potatoes with fresh blueberries and crunchy vegetables for a delightful and colorful dish perfect for any gathering.
