Potato salad is a picnic staple, a potluck party favorite, and a summer barbecue must-have. But this isn't your grandma's potato salad. This recipe adds a vibrant kick with red and blue elements, creating a visually stunning and deliciously unique dish that's sure to impress. Get ready to experience a red hot and blue potato salad that's bursting with flavor!
What Makes This Potato Salad "Red Hot & Blue"?
The "red hot" comes from the vibrant red peppers and a touch of spicy heat (easily adjustable to your preference), while the "blue" is achieved with the addition of blueberries or red cabbage for a gorgeous color contrast and a delightful sweet and tart counterpoint to the spicy red elements. This isn't just about aesthetics; the combination of sweet, spicy, and savory flavors creates a complex and unforgettable taste sensation.
Ingredients You'll Need:
- For the Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 red bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 1/2 cup blueberries (fresh or frozen) OR 1/2 cup finely shredded red cabbage
- 1/4 cup chopped fresh cilantro (optional)
- For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- 1-2 jalapeños, finely minced (remove seeds for less heat)
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions:
- Boil the Potatoes: Place the cubed potatoes in a large pot of salted boiling water. Cook until tender but not mushy (about 15-20 minutes). Drain well and let cool slightly.
- Prepare the Vegetables: While the potatoes are cooking, dice the red bell pepper and red onion. If using fresh blueberries, rinse them gently. If using red cabbage, shred it finely.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey/maple syrup, minced jalapeños, smoked paprika, salt, and pepper.
- Combine Everything: In a large bowl, gently combine the cooled potatoes, red bell pepper, red onion, blueberries/red cabbage, and cilantro (if using). Pour the dressing over the potato mixture and toss gently to coat.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Frequently Asked Questions (FAQ)
Can I use different types of potatoes?
Yes! While Yukon Gold potatoes are recommended for their creamy texture, you can also use red potatoes or even fingerling potatoes. Just be mindful that different potato varieties will cook at slightly different rates.
How can I adjust the spice level?
If you prefer a milder potato salad, reduce the amount of jalapeños or omit them entirely. Conversely, for extra heat, add more jalapeños or a pinch of cayenne pepper to the dressing. You can also adjust the amount of smoked paprika to control the smokiness.
Can I make this ahead of time?
Absolutely! This red hot and blue potato salad is even better the next day after the flavors have had time to blend. It can be made up to two days in advance and stored in the refrigerator.
What are some serving suggestions?
This potato salad is delicious on its own, but it also pairs perfectly with grilled meats, burgers, hot dogs, or as a side dish for any summer barbecue or picnic.
What can I substitute for blueberries or red cabbage?
For a similar sweet and tart element, you could try chopped cranberries, pomegranate seeds, or even diced red grapes. The red cabbage offers a different textural element than the blueberries but still provides a vibrant color.
This vibrant and flavorful red hot & blue potato salad is sure to be a hit at your next gathering. The combination of sweet, spicy, and savory flavors, along with its striking visual appeal, will make it a memorable addition to any meal. Enjoy!
