Chef John Folse’s Cookbook: Red, White & Blue Potato Salad

This colorful take on the traditional potato salad makes a great side dish.


Prep Time: 30 Minutes

Yields: 4–6 Servings

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On festive occasions that call for the grill, there’s no better side dish than a great homemade potato salad. To help celebrate the event, why not use potatoes that are colored naturally in the patriotic theme of red, white and blue.


8 small red potatoes, quartered

8 small white fingerling potatoes, halved

8 small purple Peruvian potatoes, quartered

6 eggs

¾ cup mayonnaise

1 tbsp yellow mustard

½ cup minced celery

½ cup sweet pickle relish

1 tbsp chopped lemon thyme

1 tbsp minced chives

salt and black pepper to taste

granulated garlic to taste


In a large saucepot over medium-high heat, cook potatoes in lightly salted water 12–15 minutes or until fork-tender. Potatoes should be tender but not mushy or overcooked. NOTE: For added flavor, add 1 tablespoon crab boil to boiling liquid. While potatoes are cooking, boil eggs in a separate pot for 12–15 minutes. When potatoes are done, strain and allow to cool slightly. Peel eggs and, in a large mixing bowl, separate whites from yolks. Using a paring knife, dice egg whites. In a smaller bowl, mash yolks with a fork and combine with egg whites. Blend in mayonnaise and mustard. With a large mixing spoon, fold in celery, pickle relish, thyme, chives and potatoes. Stir carefully, making sure to keep potatoes chunky. Season to taste with salt, pepper and granulated garlic.

Recipe courtesy of Chef John Folse