Red White Blue Potato Egg Salad is a creamy, tangy salad that can be made ahead of time. The perfect side to any cookout and perfect for enjoying while you celebrate the 4th of July. Quick, easy, gluten free, paleo friendly and with a bit of protein, makes this a healthier choice to the traditional potato salad.
This post is brought to you by Christ Hospital. All opinions expressed are my own.
We have just a few days until the 4th of July. The 4th falls on a Monday this year, and you know what that means… three day weekend!! Woot-woot!
Do you have big plans? Do you go to the local parade, or a pool party or a backyard BBQ? We have never made it to our local parade, we’re just not big parade people, but we always hit the pool a local BBQ {or have our own BBQ party} and we always drive to watch the fireworks.
My hubby and boys love fireworks, the bigger, the badder, the louder, the better. For years we would let off our own fireworks, and by we I mean my husband and his lunatic friends. Let me just say my husband and his friends only become lunatics when they get around fireworks. What is it with men and fireworks? They become slobbering ninnies when the thought of lighting something on fire and making it explode enters their orbit. ugghh!
I am happy to say that my husband has retired from his firework career and now leaves it to the professionals.
One thing we have not retired is eating tons of great BBQ food all weekend long during the 4th.
If you follow me here on A Healthy Life For Me, you know I love coming up with healthy side dishes. One of my favorite summer BBQ foods, since I was a little girl, was Potato Salad. My Mom use to make a classic potato salad with potatoes, eggs, and lots of mayonnaise. Though it might taste great, it was loaded with calories and wasn’t the healthiest choice. Working with The Christ Hospital I came up with this healthier version of the classic Potato Salad. Make sure you pop on over to their Healthspiration page and check out some wonderful recipe and healthy living tips.
WHY YOU WANT TO MAKE THIS RED WHITE BLUE POTATO EGG SALAD.
This salad is made with clean, simple ingredients but isn’t lacking on flavor. I used a fingerling potato medley, but any potato medley would work, or small new potatoes. The medley gives it a nice play of color, especially for the 4th of July holiday. Topped with a flavorful mustard vinaigrette, fresh herbs and a bit of spices gives this dish a great tang. You can make up to a day ahead covered and stored in the refrigerator.
- Potato Egg Salad:
- 1½ pounds new or fingerling potato medley, washed
- 2 large eggs, boiled and peeled
- 1 teaspoon Kosher salt
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoons chopped fresh chives
- Dressing:
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoons whole grain mustard
- 1 teaspoon honey
- 1 tablespoon minced garlic, {1 garlic clove}
- 1/4 cup extra virgin olive oil
- Fill a large stockpot with 1” of water and potatoes. Place over high heat and bring water to a slow boil. Once water starts to bubble, lower heat to low, cover pot and cook potatoes for 15 minutes or until potatoes are easily poked through with a fork.
- Meanwhile add dressing ingredients to a small bowl and whisk. Set aside.
- Remove potatoes from pan and cut into bite size pieces and place into serving bowl.
- Coarsely chop eggs, add to potatoes along with red pepper flakes, salt, pepper, parsley, and chives.
- Drizzle dressing over top and gently toss together. Serve immediately or store in the refrigerator until ready to serve.
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The perfect potato salad for bbq parties this weekend!!
Thanks Aimee! Have a great 4th!
Loving the combo of ingredients. I could eat this pretty much every day!
Thank you Miryam!
The perfect side to our weekend cookout! Love that you lightened up a classic!
Yum! This is the perfect potato salad for this weekend! Love the egg!
That’s the prettiest potato salad!!! Loving the dressing, too!
These look so delicious and perfect for the July 4th weekend brunches.
Thanks Molly.
Hi Amy! This potatoes salad is a feast for the eyes and the belly! Soo gorgeous! I love that you used cider vinegar and whole grain mustard and left off the mayo – Yum!
Thanks Holly! I am not a huge mayo fan, so I always try to find healthier substitutes. Have a great 4th.
This is absolute perfection. Nothing beats a great potato salad.
Thank you Kim!
I love how colorful this salad is – I think I may make it for a party I’m going to this weekend!
I hope you do Kathryn! Enjoy and have a wonderful 4th.
Well now, this certainly isn’t “your momma’s” potato salad – it’s FANTASTIC LOOKING!! I love using different colored potatoes in potato salad. Super appropriate for this time of year with those colors, too!
Thank you Kylee. I hope you enjoy your 4th celebration.
What a perfect salad for a 4th of July BBQ! 🙂 And yes to the whole men with fireworks thing! My almost 18 year old son LOVES setting off fireworks… luckily he does that stuff over at my ex-husband’s house though. 😉
Oh men and their explosion love! Blah! I hope you have a great 4th Carrie.
Love everything about this potato salad! It’s the perfect side dish!
Thank you Taylor.
What a fun recipe!! I love a good homemade potato salad recipe, and I love how festive this is for the 4th!
Thank you Michelle! Have a great 4th of July!
This is perfect for the 4th! Potato Salad is perfect for every BBQ!
Thanks Krista.
Love the colors, the dressing, AND adding eggs! This looks fabulous and like something I can enjoy throughout the season!
Thanks Patricia.