Potato salad is a picnic staple, a barbecue must-have, and a potluck party pleaser. But this isn't your grandma's potato salad. This recipe elevates the classic with a vibrant red and blue color scheme, a delightful blend of sweet and spicy flavors, and a creamy texture that will have everyone asking for seconds. Get ready to experience a red hot and blue potato salad that's both visually stunning and incredibly delicious!
What Makes This Red Hot & Blue Potato Salad Unique?
This recipe stands out from the ordinary because of its bold color contrast and the exciting interplay of sweet, spicy, and creamy flavors. The vibrant red comes from roasted red peppers, and the captivating blue hue is achieved using naturally-colored red cabbage. We avoid artificial coloring, focusing instead on fresh, high-quality ingredients to create a truly memorable dish.
Ingredients:
- For the Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 red bell pepper, roasted and diced
- 1 cup red cabbage, finely shredded (for blue color)
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt (for tang and creaminess)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 green onions, thinly sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions:
- Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender but not mushy. Drain well.
- Prepare the Red Cabbage: While the potatoes are boiling, prepare the red cabbage. Finely shred the cabbage and gently massage it with a little salt for a few minutes. This helps to soften it and draw out some of the moisture. Rinse the cabbage under cold water and squeeze out excess moisture. The cabbage will naturally turn a beautiful purplish-blue over time.
- Combine Ingredients: In a large bowl, gently combine the cooked potatoes, roasted red peppers, and prepared red cabbage.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey/maple syrup, smoked paprika, cayenne pepper, garlic powder, salt, and pepper.
- Dress the Salad: Pour the dressing over the potato mixture and gently toss to combine. Be careful not to overmix, as this can mash the potatoes.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with sliced green onions and fresh parsley before serving.
Frequently Asked Questions (FAQs)
Can I use different types of potatoes?
Yes, you can use other types of potatoes, but Yukon Gold potatoes are ideal for their creamy texture and ability to hold their shape well. Russet potatoes might become too fluffy.
How do I roast the red bell pepper?
You can roast the red pepper in the oven or on the grill. For oven roasting, simply place the pepper on a baking sheet and roast at 400°F (200°C) for about 20-25 minutes, or until the skin is blackened and blistered. Then, place the pepper in a bowl and cover with plastic wrap for 10 minutes. This helps to easily peel off the skin.
Can I make this salad ahead of time?
Yes, this salad is even better the next day, as the flavors have time to blend. Make it a day or two in advance for a truly flavorful experience.
How can I adjust the spice level?
Adjust the amount of cayenne pepper according to your preference. Start with less and add more gradually until you reach your desired level of heat.
What other vegetables can I add?
Feel free to add other vegetables like chopped celery, hard-boiled eggs, or even some pickled jalapeños for an extra kick.
This Red Hot & Blue Potato Salad is a guaranteed crowd-pleaser, offering a delightful twist on a classic. Enjoy!
