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Today is September 25, 2022

Red, white and blue potato salad

Side Dishes



3 pounds (about 4 cups) small red, white and purple potatoes, halved
1 tablespoon dried parsley (3 tablespoons fresh)
1 teaspoon dried dill (1 tablespoon fresh)
1/4 cup chopped red onion
1/4 cup white wine vinegar
2 tablespoons olive oil
4 tablespoons stone-ground mustard
1/2 teaspoon of salt and pepper (or to taste)


Place halved red and white potatoes in a medium saucepan and cover with water. Bring potatoes to a full boil and boil for 13-15 minutes or until potatoes can easily be pierced with a fork. Drain potatoes, pat dry with a paper towel and transfer to a large bowl.

To avoid purple or blue potatoes from bleeding onto the others, boil separately, using the same instructions for the red and white potatoes.

While cooked red, white and blue potatoes are cooling in a large bowl, form the dressing. In a small bowl, whisk together parsley, dill, onions, vinegar, olive oil, mustard, salt and pepper. Pour dressing over slightly warm potatoes and gently toss to cover.

Serve potato salad warm, room temperature, or chilled.

*Look for the tri-colored baby potatoes or purchase 1 pound bags of each. This recipe still works well with single-colored potatoes, too.


Rebecca Turner is an author, registered dietitian, radio host, television presenter and a certified specialist in sports dietetics with the Academy of Nutrition and Dietetics. A lifelong Mississippian, she lives in Brandon and has spent the last decade offering no-nonsense nutrition guidance that allows you to enjoy good health and good food. Her book, “Mind Over Fork,” challenges the way you think, not the way you eat. Find her on social media @RebeccaTurnerNutrition and online at *Recipe originally published in the June 2020 issue of Today in Mississippi.

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