This Red Hot and Blue Potato Salad recipe puts a fun, festive spin on a summertime favorite. It's perfect for barbecues, picnics, or any celebration where you want to add a pop of color and flavor. This recipe goes beyond the typical potato salad, incorporating both sweet and spicy elements for a truly memorable dish.
What Makes this Red Hot and Blue Potato Salad Unique?
This recipe isn't your grandma's potato salad! We're adding vibrant colors and exciting flavors with roasted red peppers and blueberries. The creamy dressing is balanced with a touch of heat, making it both comforting and exciting. It's a crowd-pleaser that's sure to impress.
Ingredients:
For the Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 red bell pepper, roasted and diced (or 1 jar roasted red peppers, drained)
- 1 cup fresh blueberries
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh chives
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Salt and freshly ground black pepper to taste
Instructions:
- Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender but not mushy. Drain well.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, smoked paprika, cayenne pepper, salt, and pepper.
- Combine Ingredients: In a large bowl, gently combine the cooked potatoes, roasted red peppers, blueberries, red onion, and chives.
- Add the Dressing: Pour the dressing over the potato mixture and toss gently to coat evenly. Be careful not to overmix, as this can break the potatoes.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This salad tastes even better the next day!
Frequently Asked Questions (FAQs)
Can I use other types of potatoes?
Yes! While Yukon Gold potatoes are ideal for their creamy texture, you can also use red potatoes or fingerling potatoes. Just be sure to adjust the cooking time accordingly. Red potatoes tend to hold their shape better, while fingerling potatoes will require slightly less cooking time.
What if I don't have roasted red peppers?
You can easily substitute with 1 (12 ounce) jar of roasted red peppers, drained. Alternatively, you can roast your own red bell pepper by placing it directly on a gas flame or under a broiler until the skin is charred. Place it in a bowl covered with plastic wrap for about 10 minutes, then peel, seed, and dice.
Can I make this ahead of time?
Absolutely! This salad is even better the next day, allowing the flavors to fully develop. Make it a day or two in advance and store it in the refrigerator.
How spicy is this salad?
The cayenne pepper adds a subtle kick, but you can adjust the amount to your liking. If you prefer a milder salad, start with less cayenne and add more gradually until you reach your desired level of spiciness. Alternatively, you could omit it entirely.
Can I freeze this potato salad?
It's not recommended to freeze this potato salad, as the texture of the potatoes may become undesirable upon thawing. It's best enjoyed fresh or within a few days of preparation.
This Red Hot and Blue Potato Salad recipe is a fantastic way to add a unique and flavorful twist to a classic dish. Enjoy!
