Y'all are going to love this one! I promise!
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❤️ Why you'll love it
- Only 5 ingredients to recreate Red Hot & Blue's famous salad (plus an optional ingredient that I love).
- Perfect side dish for your next summer cookout, Memorial Day, and Fourth of July celebrations
- Leaving the potatoes skin-on gives the delicious salad a unique texture (and saves you time spent peeling them!)
This copycat Red, Hot, and Blue potato salad recipe is the easiest summer side you'll ever make! Creamy and cool, the slight twist on a classic potato salad will satisfy your taste buds with fireworks of flavor.
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Simmer the red potatoes and drain—be sure to leave the skin on.
- Hard-boil the eggs. Cool and peel.
- Cut the potatoes and hard-boiled eggs into bite-size pieces.
- Combine the green onions, celery seed, and mayo. Add to the potatoes and eggs, and toss gently to combine in a large bowl.
Red, Hot, and Blue potato salad makes a great side dish for summer parties. Plus, you can enjoy the leftovers all week long, and save yourself from having to cook!
Like most homemade potato salads, it's only safe to keep mayo-based dishes at room temperature for two hours at the most. So, wrap up your leftovers promptly!
You can spoon the potato salad into a separate airtight container, or simply cover the bowl with a tight layer of plastic wrap. Refrigerated, the delicious side dish with keep for about five days.
Enjoy the leftovers chilled, or let them come to room temperature for best results.
Since this is a copycat version of Red, Hot, and Blue's potato salad, I recommend sticking as close to the recipe as possible! However, there are some swaps you can make—if you really have to.
- Red potatoes are sometimes called Red Bliss potatoes in the grocery store, so you can use either in this recipe just fine!
- We prefer Duke's mayonnaise, but you can use any kind. Full-fat is best, but reduced-fat or low-sodium versions will work well, too.
- If you can't find celery seeds, dill or caraway seeds are similar enough to work instead. You could also use celery salt or finely diced celery stalks.
- Top the potato salad with blue cheese to add some color. (This is fun for red, white, and blue-themed parties around the 4th of July!)
- This is not traditional at all, but if you like things spicy, use some of this Chipotle aioli in place of the mayo. (Aioli is just fancy mayo, anyway!)
- Again, not traditional to the famous restaurant recipe, but stirring in some shredded cheddar cheese and bacon bits is fun and tasty.
💭 Things to know
Expert Tip: I love this recipe because you don't have to chill it before enjoying! In fact, it tastes best at room temperature, just after mixing the warm potatoes and cool mayonnaise together.
- If you like the potatoes to taste a little firmer, steam them instead of boiling them. This takes a little longer, though.
- Just like when you're making pasta, it's important to salt the water for potatoes, too!
- Place your potatoes in cold water, first, then heat it all up. If you plop your potatoes into boiling-hot water, they may taste more starchy.
- Many egg experts (eggsperts!) recommend buying eggs at least 7-10 days before you plan to hardboil them. It makes peeling easier!
- Dunk your hardboiled eggs in an ice bath after removing them from the hot water to cool them quickly and help the shells come off better.
- Here's another great trick: add a tablespoon of white vinegar to the water before boiling your eggs. This helps disintegrate the shell and prevents the whites from leaking if an egg happens to crack.
- After adding the mayo mixture to the potatoes and eggs, combine gently. The eggs will break up a little, but you don't want to turn them into mush.
- Store green onions in the fridge in a small cup of water (like flowers in a vase.) This keeps them fresher for longer—as long as they still have some of their roots intact, that is.
Red, Hot, and Blue is the name of a popular restaurant. They specialize in Memphis-style BBQ and Southern hospitality! This is a copycat recipe of their famous potato salad side dish.
Absolutely! You can make it 2-3 days in advance. Just be sure to refrigerate the potato salad right away to prevent any food-based sickness.
The classic Red, Hot, and Blue potato salad uses red potatoes for their smooth texture and tender skin. However, you could swap a similar potato in, if you have to, like creamer potatoes or yellow potatoes. Get creative and use purple potatoes to add a pop of color!
No, ma'am! Mayo is the perfect texture and flavor for this copycat potato salad. Sour cream is a little too tangy. However, if you want some tang, you can take a tablespoon or two out of the cup of mayonnaise and replace it with sour cream.
📚 Related recipes
- Red Skin Mashed Potatoes take less than a half-hour to make, and are full of buttery, garlicky, potato-perfection!
- With potatoes, tomatoes, and crunchy red onion slices, Italian Green Bean Salad is a refreshing and satisfying summer party side dish!
- With tons of cheese and everyone's favorite crunchy breadcrumb topping, Creamy Potatoes au Gratin is a must-have at any gathering!
🍽️ Serve with...
- Patriotic Fruit Salad is a fun, fresh, sweet treat all summer long.
- Bacon-Wrapped BBQ Chicken on the Grill satisfies your summer cravings and impresses everyone—guests or even just the family!
- Dr Pepper Baked Beans go with potato salad like pool parties with popsicles—ya can't have one without the other!
- Pig Pickin' Cake is a Southern potluck staple. If you haven't tried it yet, there's no better time than now.
📞 The last word
I do love my mom's classic potato salad but I have to say that this copycat recipe is absolutely delicious, too.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Copycat Red, Hot, and Blue Potato SaladPrint Pin Recipe Save Go to Collections
- 3 pounds red skin potatoes, unpeeled
- 2 eggs, hardboiled
- 5 stalks green onion, sliced
- 1 cup mayonnaise
- 2 tablespoons sweet relish, optional
- 1 ½ teaspoons celery seed
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- Wash potatoes really well. Don't peel them.
- If the potatoes are small cut in half. If larger cut in fourths.
- Simmer in salted water just until tender.
- Drain and set aside.
- Cut the potatoes and eggs into bite sized pieces.
- Put into a large mixing bowl and set aside.
- Mix the green onions, mayonnaise, sweet relish if using, and celery seed until smooth.
- Pour over the potato mixture and mix gently.
- Serve warm or at room temperature. Refrigerate after 2 hours at room temperature.
A great summer salad and so quick and easy. We serve the bleu cheese on the side. Delicious!
Yum - that's a great idea!