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Fresh Red White and Blue Layered Potato Salad

fresh red white and blue layered potato salad - featured image
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A vibrant and festive layered potato salad perfect for summer cookouts and patriotic occasions, featuring creamy potatoes, tangy dressing, crisp veggies, and sweet blueberries.

Ingredients

Scale
  • 2 pounds red potatoes, washed and cubed
  • 1 teaspoon salt (for boiling water)
  • ½ cup plain Greek yogurt (120ml)
  • ¼ cup mayonnaise (60ml)
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved (150g)
  • 1 small red bell pepper, finely diced
  • ¼ small red onion, finely chopped (optional)
  • 1 cup fresh blueberries (150g)
  • Optional garnishes: chopped fresh chives or parsley, smoked paprika or chili powder

Instructions

  1. Place the cubed red potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes or until potatoes are tender but still hold their shape. Drain and set aside to cool slightly.
  2. In a mixing bowl, whisk together the Greek yogurt, mayonnaise, fresh dill, lemon juice, salt, and pepper. Taste and adjust seasoning if needed.
  3. While potatoes cook, halve the cherry tomatoes, dice the red bell pepper, and finely chop the red onion if using. Rinse blueberries and drain well if frozen. Pat them dry gently with a paper towel.
  4. Using a clear glass bowl if available, start by spreading half of the warm potatoes evenly across the bottom. Spoon half the dressing over the potatoes and gently spread it out.
  5. Add the red layer by evenly distributing the tomatoes, red bell pepper, and onion.
  6. Add the remaining potatoes, followed by the rest of the dressing.
  7. Top with the blueberries, spreading them into an even layer to create the red, white, and blue visual effect.
  8. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to chill and let flavors meld.
  9. Just before serving, sprinkle chopped chives or parsley on top and optionally dust with smoked paprika or chili powder.

Notes

Do not overcook potatoes; they should be tender but firm to avoid a watery salad. Let potatoes cool slightly before layering to prevent sogginess. Pat blueberries dry if using frozen. Chill salad for at least 1 hour before serving. Add blueberries last if preparing ahead to keep them fresh.

Nutrition

Keywords: potato salad, layered salad, summer side dish, patriotic recipe, Fourth of July, blueberry salad, easy potato salad, picnic recipe

Find it online: https://oracooks.com/fresh-red-white-and-blue-layered-potato-salad-recipe-easy-patriotic-summer-side-dish/