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Everyone needs a good potato salad recipe in their arsenal, and this is the one!
Made with only six ingredients, this simple potato salad recipe, a copycat of Red Hot and Blue’s famous side dish, is the easiest and most delicious recipe you’ll make this summer.
It doesn’t get more classic than potato salad when you’re talking about summer. No Memorial Day or Fourth of July celebration is complete without it!
I had given up on making potato salad from scratch. It was just too time consuming. But this recipe has changed all that.
I mean, with only six simple ingredients, there’s no excuse not to make it. And homemade is sooo much better than store bought!
Ingredients for the Red Hot and Blue Potato Salad Recipe
Here’s all you’ll need to make this copycat recipe:
- Red potatoes. We’re leaving the skins on, which gives this classic potato salad a great color and unique texture.
- Hard boiled eggs
- Mayonnaise
- Scallions (i.e. green onions)
- Celery seed
- Salt
How to Make this Potato Salad
Hard Boil the Eggs
I’ll provide instructions for making hard boiled eggs in the recipe card below, but if you have your own favorite way to make them, by all means do it.
One of my favorite kitchen gadgets is our Egg Genie, which makes perfect hard-boiled eggs every time.
Once your eggs are cooked and cooled, peel them and give them a rough chop.
Cook the Potatoes
Scrub the potatoes really well, because we are keeping the skins on, so you want them to be clean.
Now, you can either cut them into bite-sized pieces before you boil them or after. They will cook a little bit faster if you cut them into small pieces beforehand.
Either way, place the potatoes into a large pot and cover them with cold water. Then, bring them to a boil.
It will take 15-20 minutes for the potatoes to cook, depending on the size of the pieces and if you left them whole.
Drain the potatoes and rinse them with cold water to stop the cooking process.
Combine the Ingredients
In a large bowl, mix together the mayonnaise, chopped scallions, celery seed and salt.
Then, gently fold in the warm potatoes and chopped eggs.
How to Serve Red Hot and Blue’s Potato Salad
This delicious potato salad is the perfect side dish for any summer BBQ.
For the true Red Hot & Blue experience, serve it at room temperature and not straight out of the fridge.
Enjoy it as a side dish for burgers, dogs, grilled chicken and barbecue. It goes great with everything!
Variations on this Potato Salad Recipe
1. For a festive touch, replace half of the red-skinned potatoes with blue potatoes (also known as purple potatoes). It’ll really put the “blue” in your red hot and blue potato salad!
2. To substitute celery salt for celery seed, use 2 tsp. of celery salt and no regular salt. Add extra regular salt as needed, but taste first so that you don’t over salt the potato salad.
3. For extra tang, add 1/2 cup of sour cream or Greek yogurt to the dressing mixture.
Make Ahead and Storage Instructions
Make Ahead
Like most potato salad recipes, this one tastes better the day after you make it. So feel free to make it ahead of time!
Store your potato salad in an airtight container in the fridge, and it will stay fresh for 3-5 days. Be sure to allow it to come to room temperature before enjoying it.
Storage
Store this delicious salad in an airtight container in the fridge, or covered tightly with plastic wrap. It will stay fresh for several days. Toss it after 5-6 days.
When you make this Red Hot and Blue potato salad recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more summer side dish recipes, try these:
- Easy Mediterranean Pasta Salad Recipe
- Healthy Southwestern Coleslaw Recipe (No Mayo)
- Spicy Asian Cucumber Salad with Ginger and Garlic
The Best Potato Salad Recipe (Red Hot and Blue)
Ingredients
- 5 lbs. red skinned potatoes
- 6 large eggs
- 1 1/2 cups mayonnaise
- 1 cup chopped scallions
- 2 tsp. celery seed
- 2 tsp. salt
Instructions
Hard Boil the Eggs
- Bring a large pot of water to a boil over high heat. Slowly lower the eggs into the boiling water. Reduce heat to a rolling simmer. Cook for 12-13 minutes.
- While the eggs are cooking, set up a bowl of ice water. Once the eggs are finished cooking, remove them from the hot water with a slotted spoon and place them into the ice bath for 5-10 minutes.
- Peel and chop the eggs. Set aside.
Cook the Potatoes
- Scrub the potatoes and cut them into bite sized pieces.
- Place potatoes into a large pot and cover with cold water. Bring the pot of water to a boil. Reduce heat to medium and cook the potatoes for 15-20 minutes, until fork tender. Drain and rinse with cold water.
Make the Potato Salad
- In a large mixing bowl, combine the mayonnaise, chopped green onions, celery seed and salt. Slowly fold in the potatoes and eggs.
- Serve at room temperature.
Have made this for ourselves and for our guests many times. It is always sad to see it disappear!
Hi Cindy,
I’m so glad you love the recipe, and thank you for sharing your feedback! 🙂