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Easy Classic Red White and Blue Layered Potato Salad Recipe for Summer Parties

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A festive and colorful layered potato salad featuring creamy Yukon Gold potatoes, juicy cherry tomatoes, and tangy blue cheese, perfect for summer gatherings and patriotic celebrations.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and diced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 cups cherry tomatoes, halved
  • 1/4 cup finely chopped red onion
  • 1 tablespoon fresh parsley, chopped
  • 1 cup crumbled blue cheese
  • 2 tablespoons chopped chives
  • Paprika or smoked paprika for garnish (optional)
  • Extra parsley or chives for garnish (optional)

Instructions

  1. Place the peeled and diced Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 10-12 minutes or until the potatoes are tender but still holding their shape. Drain in a colander and let cool completely (about 15-20 minutes).
  2. In a large mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper. Stir well to combine. Gently fold in the cooled potatoes, being careful not to mash them. Taste and adjust seasoning if needed. Set aside.
  3. In another bowl, toss the halved cherry tomatoes, chopped red onion, and parsley together. Season lightly with salt and a pinch of pepper.
  4. Crumble the blue cheese and chop the chives. Set aside.
  5. In a clear glass bowl, spoon the potato salad base evenly on the bottom, smoothing it out gently. Add the tomato and red onion mixture as the second layer. Finally, sprinkle the crumbled blue cheese and chives on top as the last layer.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
  7. Right before serving, sprinkle with paprika and extra herbs for color and flavor.
  8. Serve by scooping from the bottom up to get a bit of each layer in every serving.

Notes

Use Yukon Gold potatoes for best texture. Start boiling potatoes in cold water to cook evenly. Fold dressing gently into potatoes to avoid mashing. Chill salad for at least 1 hour for best flavor. Layering keeps flavors distinct and visually appealing. Can substitute blue cheese with feta, goat cheese, or cheddar. For gluten-free, ensure mayonnaise is gluten-free. Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: potato salad, layered salad, summer party recipe, Fourth of July, patriotic salad, blue cheese, cherry tomatoes, Yukon Gold potatoes

Find it online: https://snappyspoon.com/easy-classic-red-white-and-blue-layered-potato-salad-recipe-for-summer-parties/