Recipe for American Blend Red White & Blue Potato Salad made with baby potatoes

Red, White & Blue Potato Salad

Make this potato salad recipe for your next picnic! A tip for our potato recipes – add vinegar while boiling potatoes to help them retain their flavor & color. 
Prep10 minutes
Cook20 minutes
Total Time30 minutes
Course Side Dish
Variety Fav(s) American Blend
Cook Type Stove Top
Dish Type Party Food, Salads
Quick, Easy, Convenient 30 Minutes or Less
Season Summer
Bite Size 2-Bite


  • 24 oz. Tasteful Selections® 2-Bite potatoes
  • 3 tbsp. white wine vinegar, divided
  • 3 cloves garlic
  • 2 tbsp. salt
  • 2 tbsp. garlic oil
  • 3 tbsp. chopped Italian parsley
  • Salt and pepper, to taste
  • ½ c. halved cherry tomatoes
  • Chopped green onions


  • Add potatoes to pot and cover with 1 ½ quarts cold water. Add 2 tablespoons white wine vinegar, garlic and 2 tablespoons salt. Bring to a boil and simmer until potatoes are fork tender, about 10-15 minutes. Drain potatoes and toss garlic.
  • While potatoes are cooking, in a small bowl, combine 1 tablespoon white wine vinegar, ⅛ cup olive oil, salt, pepper and Italian parsley; stir to combine.  
  • While the potatoes are still warm (not hot), cut them in half, then add the dressing and season with salt and pepper,to taste. Stir in tomatoes and green onions, if desired. Serve immediately or chill until ready to serve.

Recipe Tips

Adding vinegar while boiling potatoes will not only flavor the potatoes, but also help the purple potatoes retain their color!
If you prefer, you can cut the potatoes in half before boiling them.
Feel free to add any herbs or a combination of herbs, such as basil, chives & dill.