Creamy Red Hot and Blue Potato Salad Recipe
Creamy copycat Red Hot and Blue potato salad with red potatoes, eggs, and signature celery seed flavor.
Ingredients
For The Classic Version:
- 3-4 pounds red bliss potatoes unpeeled
- 4 large eggs
- ½ cup green onions finely chopped (green parts only)
- 1¼ cups mayonnaise Duke’s or Hellmann’s recommended
- 1¾ teaspoons celery seed
- 1¾ teaspoons salt
- Optional: 1 tablespoon Dijon mustard and 2 teaspoons white sugar for enhanced flavor
For The “Red Hot & Blue” Variation:
- 2 pounds red potatoes washed and cut into bite-sized pieces
- ¼ cup blue cheese crumbles
- 1 teaspoon hot sauce adjust to taste
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ cup diced red onion
- ¼ cup diced celery
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- The potatoes are prepared first. They should be scrubbed thoroughly since the skins will remain on. If the potatoes are small, they can be left whole; larger potatoes should be cut into halves or quarters .
- The potatoes are placed in a large pot and covered with cold water. Salt is added to the water for seasoning. The pot is brought to a boil over medium-high heat, then reduced to a simmer. The potatoes are cooked for 10-15 minutes until fork-tender but not mushy .
- The eggs are hard-boiled simultaneously in the same pot or separately. They require about 10-12 minutes of boiling. Once cooked, cold water is run over the eggs to make them easier to handle .
- The potatoes are drained in a colander and allowed to cool slightly. When cool enough to handle, they are cut into bite-sized pieces (approximately ¾-inch) if they were boiled whole .
- The dressing is prepared separately in a small bowl. Mayonnaise, celery seed, salt, and any optional ingredients like mustard or sugar are whisked together until smooth .
- The assembly is done gently. In a large mixing bowl, the warm potato pieces and diced hard-boiled eggs are combined. The dressing is poured over the top, and all ingredients are folded together carefully. Overmixing will result in mashed potatoes, so a gentle hand is required .
- The salad is served at room temperature for the best flavor, ideally within two hours of preparation. Leftovers should be refrigerated promptly .
Pro Tips and Hacks
- Steaming versus boiling: Some cooks insist that steaming the potatoes (for approximately 45 minutes) yields a firmer texture with less water absorption compared to boiling .
- The dressing should be mixed separately before folding into the potatoes. This ensures even distribution of the celery seed and salt throughout the entire salad .
- Warm potatoes absorb dressing better than cold ones. A slight warmth helps the flavors meld, but the potatoes should not be hot .
- A small amount of potato can be mashed intentionally to create a creamier overall texture, mimicking the restaurant style .