Randy Mayor; Cindy Barr
6 servings (serving size: 1 cup)

This recipe uses a trio of potatoes and makes a festive July 4th recipe. Use only one type if you prefer.

How to Make It

Step 1

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.

Step 2

Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Step 3

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Chef's Notes

Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

Ratings & Reviews

classiccolors's Review

July 04, 2012

mbeezie's Review

April 06, 2009
We love this potato salad. It goes great with grilled meats. I only make it with red potatoes since the other vaieties are hard to find.

gordr04's Review

July 03, 2011
Just made this for 4th of July. Everyone LOVED it! Made a second recipe without eggs for a few family members who don't like them and it was equally loved.

karendb's Review

August 02, 2012
Yeah, this is a good one! I admit I did not follow the recipe exactly. I did not use the eggs, used dried dill, used whole grain mustard instead of dijon and whirled the dressing in a food processor so it got creamy. I got the potatoes from the farmer's market and was disappointed that that their color blanched out while they were being cooked. I'll have to try a different cooking method next time. I did note that other tricolor potato salad recipes do not call for the overcautionary separating of the purple potatoes from the rest of the potatoes. I would not dirty two pots next time. This is a great recipe for vinegar lovers, which I am one. Speaking of which, I recently discovered gourmet red wine vinegar. It's about twice the cost of the regular stuff, but at $5 instead of $2.50, it's an affordable luxury. When vinegar is the star, as it is in a dish like this, use a good vinegar.

gzwaagstra's Review

August 28, 2012
I am not a big potato. salad lover, partially because I dislike hard boiled eggs. So I left out the eggs and used Sherry Wine Vinegar be cause I didn't have red wine vinegar. Still came out very tasty. Going to try again with the red wine vinegar.

Kcholmen's Review

October 24, 2012

avscully's Review

May 31, 2010
This potato salad has become the standard by which my family judges all other potato salads. I have yet to bring this to a party have some left to bring home! I haven't had too much trouble finding all three colors of potatoes and can usually find mixed bags of fingerlings in most grocery stores, especially around the 4th of July. Using all three colors of potatoes makes the dish a little bit more work, but if you're having a special summer holiday party, it's worth the effort. It is very important to cook the blue potatoes separately as they will bleed into the other potato colors with unattractive results. The blue potatoes have a pretty high starch content so it's also very important not to over cook them so I put them straight into an ice bath when they're done boiling to keep them from getting mushy. Enjoy!

Keiko123's Review

March 05, 2011
Excellent...a friend let me raid her vegetable garden so I was able to use all fresh herbs as the recipe called for...I don't think it would taste as good if you used dried herbs. It was very pretty in the bowl, too. I live near year round farmers markets so the potatoes are available, but to my surprise I found a 5lb bag of the fingerling potatoes at Walmart, and was even more surprised that the bag had red, white, and blue fingerlings..it was about $3.49

mirandam4's Review

December 30, 2009
Made this potato salad ahead of time for a camping trip on 4th of July weekend. I couldn't find blue potatoes so I just used all white potatoes. Everyone loved this recipe, and without the mayo it won't spoil!

capenterk's Review

July 07, 2012
I would cut back on the vinegar, it was a bit much!