Red, White and Blue Potato Salad


At a Glance

Red, White and Blue Potato Salad
15 votes
Review This Recipe
  • Potato Type: Gemstone, Purple, Reds, White
  • Special Requests: Gluten Free, Kid Friendly
  • Cuisine: American
  • Yield: 6
  • Ready Time:

Recipe By:

Created by Jill Melton, MS, RD, former senior food editor of Cooking Light, and director of communications for Food Insight. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free. One of the best potato salad recipes using a variety of potatoes.


  • 1 pound small white potatoes (“Creamer” Fingerling or Yukon Gold)
  • 1 pound small red potatoes
  • 12 ounces Purple Peruvian potatoes
  • 3 tablespoons walnut oil, or olive oil, divided
  • 2 ounces chopped ham*
  • 1/3 cup chopped walnuts
  • 8 garlic cloves, finely chopped
  • 3 tablespoons sherry or white balsamic vinegar
  • 1 cup finely chopped red or orange bell pepper
  • 4 green onions, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


Cut the potatoes into 1 1/2 inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.

Heat 1 tablespoon walnut oil in a medium skillet. Add ham, walnuts, and garlic. Sauté 10 minutes. Add sherry vinegar, stir well. In a large bowl, toss ham mixture with potatoes, additional 2 tablespoons walnut oil, red pepper, green onions, salt and pepper. Serve warm or cold with grilled steak, burgers, chicken or fish.

Calories: 250 Fat: 10g Cholesterol: 5mg Sodium: 260mg Vitamin C: 40% Fiber: 4g Protein: 6g Potassium: 720mg

Like this recipe? Get a delicious new potato recipe every week!

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.

Rodney B

Tried it this weekend. It's terrific!


Good recipe, exclude the meat & it's a great recipe

Mari Soulforce

I don't see why ham was included in this recipe. It looked so delicious until there was ham in it. What for? There is plenty of flavor and color in this recipe without putting pork in it.