Red Hot and Blue Potato Salad Recipe Original Recipe

I find that the Red Hot and Blue potato salad recipe stands out as a delightful twist on the classic potato salad. It’s a copycat recipe that seeks to recreate the restaurant’s signature side dish known for its unique texture and delicious taste. The interplay of creamy mayonnaise with the gentle bite of celery seeds and the comfort of tender red potatoes makes it a crowd-pleaser.

When I prepare this dish, it strikes a balance between familiarity and novelty. The salad pairs well with an array of main courses, from barbecue to sandwiches, making it versatile for picnics, potlucks, and family dinners. This potato salad brings a touch of indulgence to the table, elevating a simple side dish into a memorable part of the meal.


In crafting the ideal Red Hot & Blue Potato Salad, selecting the right ingredients is key to creating the bold taste and satisfying texture the dish is known for. Let’s look at the essential components, from the variety of potatoes to the unique blend of dressing and additional flavors that set this recipe apart.

Red potatoesCreamy and hearty
BaconSmoky and savory
Red onionTangy and crisp
CeleryCrunchy and fresh
MayonnaiseCreamy and rich
Sour creamTangy and smooth
Dijon mustardTangy and bold
Apple cider vinegarTangy and fruity
Hot sauceSpicy and zesty
SaltSavory and balanced
PepperBold and aromatic
Green onionsFresh and vibrant

Potatoes Selection

For a truly authentic salad, I recommend using a mix of red Bliss potatoes as well as blue potatoes if available. They should be simmered until they’re just tender enough to be gently pierced with a fork, which ensures we maintain their shape and texture when mixing with other ingredients.

  • 4 lbs Red Bliss potatoes (and/or blue potatoes, for color contrast)
  • Cook until fork-tender

Dressing Components

The dressing binds all the flavors together and should be both creamy and tangy. I use mayonnaise as a base for its rich texture and mix in sour cream to add a touch of tanginess—a perfect balance to complement the potatoes.

  • 1 1/4 cups mayonnaise
  • Sour cream (add to taste)

For a subtle crunch and a pop of flavor, I stir in:

  • 1/2 cup finely chopped green onions
  • Celery seeds (about 1 and 3/4 teaspoons)
  • Mustard seeds (optional; adds a hint of spiciness, if preferred)

Additional Flavors

A mixture of additional ingredients takes the salad from good to fantastic. Hard-boiled eggs and crispy bacon provide a protein boost and excellent texture, while dill pickles or fresh dill enhance the salad with their fresh, aromatic taste. For people who enjoy a hint of cheese, blue cheese crumbles can be a bold addition.

  • Hard-boiled eggs, roughly chopped (4 large)
  • Crispy bacon, crumbled (for a savory crunch)
  • Dill pickles or fresh dill, finely chopped (to taste)
  • Blue cheese crumbles (optional, for a punch of flavour)

These ingredients, combined in a large bowl with care and attention, create a potato salad that’s loaded with character and depth, embodying the essence of the celebrated Red Hot & Blue Potato Salad.

Preparation Method

Potatoes being boiled, bacon sizzling, onions and celery being chopped, and the dressing being mixed in a bowl

In this section, I’ll guide you through the essential steps to craft the perfect Red Hot & Blue Potato Salad. You’ll learn to cook the potatoes to the right texture, mix a flavorful salad, and serve it in a way that enhances its taste.

Cooking the Potatoes

Start by selecting quality red skin potatoes for your base. I cut them into inch cubes ensuring they are of even size for uniform cooking. Place the cubed potatoes in a large pot, cover them with cold water, and bring to a high heat. Cook all of the potatoes until they are fork tender, which is a term referring to the potatoes being soft enough to be pierced easily with a fork yet retaining their shape. Once done, I immediately transfer the potatoes to a bowl of ice water – this halts or stops the cooking process and helps to maintain a pleasant, firm texture.

Mixing the Salad

Once the potatoes have cooled to room temperature, I prepare the dressing. In a separate bowl, I combine the remaining ingredients for the mayo mixture, including mayo, seasonings, and, if desired, additional ingredients such as dill or onion for extra flavor. I stir the mixture until it’s smooth and well-combined. I then fold the potatoes gently into this mixture to avoid breaking them, making sure each piece is coated evenly for best results.

Serving Suggestions

The assembled blue potato salad recipe can be served either slightly chilled or at room temperature, based on your preference. For an appealing presentation, I like to serve it in a shallow dish and garnish it with a sprinkle of fresh herbs or paprika. Cutting hard-boiled eggs into bite-sized pieces and adding them on top of the salad before serving adds both flavor and a colorful contrast to the dish.

Presentation and Serving

When I serve my Red Hot and Blue Potato Salad, I focus on both taste and appearance. Ensuring the right serving size and adding visually appealing garnishes makes this the perfect side dish for any table.

Serving Size

For Individual Servings:

  • Small Bowls: Ideal for sit-down meals where each guest can enjoy their own portion.
  • Buffet Style: A large serving bowl allows guests to help themselves as needed.

For a crowd: I often use a large pot to ensure there’s enough for everyone. It’s best to calculate about 1/2 cup per person to gauge how much I’ll need.

Garnishing Tips

Color and Texture:

  • Paprika: A light sprinkle adds color and a hint of spice.
  • Chives or Green Onion: These give a fresh look and a zesty flavor.


  • Parsley: I chop it finely for a delicate garnish.
  • Dill: This provides an aromatic touch.

To keep the potato salad delicious and safe, I store any leftovers in an airtight container in the fridge immediately after serving. This helps maintain its freshness and ensures the salad remains the best potato salad for the next serving.

Storage Tips

A large bowl filled with red hot and blue potato salad, surrounded by fresh ingredients and cooking utensils on a kitchen countertop

When I make Red Hot & Blue Potato Salad, ensuring it stays fresh is a priority. Here are my best storage tips:

Refrigeration: As soon as the potato salad has cooled to room temperature, I place it in the refrigerator. In my experience, potato salad should not sit out for longer than two hours, especially in warm weather.

  • Airtight Containers: I always use an airtight container to store potato salad. This keeps it from absorbing odors and maintains freshness.

Serving the Next Day: If I’m planning to serve my potato salad at a summer barbecue the next day, I find it tastes even better. The flavors meld together beautifully overnight.

  • Avoid Freezing: I don’t recommend freezing potato salad. The creamy mayonnaise dressing can separate and the potatoes can become grainy when thawed.

By following these tips, I ensure my potato salad stays fresh and delicious for any event, ensuring my guests enjoy every bite.

Occasions and Variations

A bowl of red hot and blue potato salad sits on a picnic table, surrounded by fresh herbs and vibrant vegetables, with a light drizzle of tangy dressing

In my experience, the Red Hot & Blue Potato Salad really shines when tailored for specific occasions and adapted to include various ingredient twists. Let me guide you through optimizing this dish for holiday themes and suggesting alternative variations to keep your taste buds intrigued.

Holiday Themes

Memorial Day:
For this day of remembrance, my classic potato salad becomes a patriotic side. I incorporate red potatoes, a dollop of creamy blue cheese dressing, and a garnish of bright, fresh parsley. This dish is always a hit at my Memorial Day BBQ.

Fourth of July Celebration:
I love to make a vibrant version of Blue’s potato salad with red potatoes, white onions, and crumbled blue cheese for a flavorful nod to the flag’s colors. It’s the perfect complement to firework displays and summer festivities.

Alternative Variations

German Potato Salad:
Sometimes, I leave out the mayonnaise and look to a German potato salad for inspiration. I mix warm potatoes with bacon, vinegar, and mustard for a tangy twist that pairs beautifully with any BBQ sides.

Vegan Dish:
On occasions where I or my guests prefer a vegan dish, I substitute mayo with plant-based alternatives and skip eggs entirely. I find this version goes particularly well with grilled vegetables at a summer BBQ.

Frequently Asked Questions

In my expertise with potato salads, I’ve come across a range of questions from the best types of potatoes to the ideal storage methods. Let’s tackle some of the common queries.

What are the best types of potatoes to use in potato salad?

I recommend using waxy potatoes like Red Bliss or fingerlings for potato salad since they hold their shape well after cooking and have a creamy texture that absorbs dressings beautifully.

How can I make my potato salad more flavorful?

To enhance the flavor of my potato salad, I often add a mixture of herbs like dill or parsley, a dash of mustard for some tang, and maybe some crisp bacon bits for a smoky taste. Adjusting the dressing to taste before mixing it with the potatoes is key.

What are some unique ingredients to include in potato salad?

I’ve found that adding ingredients such as capers, pickles, roasted red peppers, or even a sprinkle of paprika can add a unique twist to a traditional potato salad. Experimenting with these can set your dish apart.

How long can homemade potato salad safely be stored in the refrigerator?

Homemade potato salad should be stored in the refrigerator and is best consumed within 3 to 4 days. I make sure it’s in a covered container to maintain its freshness and prevent it from absorbing other flavors in the fridge.

What are the differences between red, blue, and russet potatoes in a potato salad?

Red and blue potatoes are waxy with a firm texture, making them ideal for my potato salad when I want the potatoes to hold their shape. Russet potatoes are starchy and tend to become softer when cooked, so I’d use them for a creamier potato salad.

How do you ensure potatoes are perfectly cooked for potato salad?

I start my potatoes in cold, salted water and bring them to a boil. Then I reduce to a simmer until they are tender when pierced with a fork. This method helps me avoid overcooking, which can make the potatoes fall apart in the salad.

Red Hot and Blue Potato Salad

Recipe by kitcheneasylifeCourse: LunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This zesty and colorful potato salad is sure to be a hit with its bold flavors and creamy texture. Perfect for summer picnics, potlucks, or as a tasty side dish any time of the year!


  • 2 pounds red potatoes, washed and cubed

  • 1/2 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon paprika

  • 1/4 teaspoon cayenne pepper (adjust to taste)

  • 3 green onions, thinly sliced

  • 1/2 cup celery, diced

  • 1/4 cup red bell pepper, diced

  • 1/4 cup blue cheese crumbles

  • Fresh parsley, chopped (for garnish)


  • Place the cubed red potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 10-12 minutes.
  • While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper until well combined. Adjust seasoning to taste.
  • Once the potatoes are cooked, drain them and transfer them to a large mixing bowl. Allow them to cool slightly.
  • While the potatoes are still warm, pour the prepared dressing over them and gently toss to coat evenly.
  • Add the sliced green onions, diced celery, diced red bell pepper, and blue cheese crumbles to the bowl with the potatoes. Gently fold everything together until well combined.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  • Before serving, garnish the potato salad with chopped fresh parsley for a pop of color.
  • Serve chilled and enjoy this flavorful and vibrant Red Hot and Blue Potato Salad as a side dish at your next barbecue or gathering.

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