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Red, White and Blue Potato Salad


Red, White and Blue Potato Salad

  • Ready Time: 45min
    No Reviews
  • Potato Type: PurpleRedsWhite
    Cuisine: American
  • Serves: 6
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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 lb. small white potatoes (“Creamer” Fingerling or Yukon Gold)
  • 1 lb. 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


  1. Cut the potatoes into 1 1/2 inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.
  2. Heat 1 tablespoon walnut oil in a medium skillet.
  3. Add ham, walnuts, and garlic. Sauté 10 minutes.
  4. 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.
  5. Serve warm or cold with grilled steak, burgers, chicken or fish.




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