Potato salad is the king of Memorial Day recipes. But, before you whip up your old standard, consider doing something a little different this year. This Red, White, and Blue potato salad is as patriotic as it is packed with flavor. With blue potatoes and roasted red peppers mixed up in a tangy goat cheese dressing, this dish is bound to be the star of any barbecue.

Red, White, and Blue Potato Salad

Red, white, and blue potato salad

 Image Via: Proud Italian Cook

Ingredients:

For Salad:

2 pounds blue potatoes, cubed

1 medium white onion

½ cup roasted red pepper

3 eggs, hardboiled

For Dressing:

4 ounces goat cheese

2 tablespoons milk

2 tablespoons olive oil

1 teaspoon honey

1 teaspoon white wine vinegar

1 teaspoon dried thyme

1 dash lemon juice

Salt and pepper, to taste

Red, White, and Blue Potato Salad

Image Via: Bon Appetit

Preparation:

1. Bring water to a boil and salt it liberally. While that’s going, cut your potatoes into small cubes.
2. When it reaches a boil, cook the potatoes for 12-15 minutes and are fork tender.
3. Meanwhile, mince the onion, chop the roasted red pepper and egg, and set them aside.
4. Make the dressing by crumbling the goat cheese into a bowl with the milk and lemon juice. Mix until the cheese has dissolved and a paste has formed. Then, whisk in the honey, vinegar, oil, and thyme until combined and smooth. Season the dressing and let sit.
5. When the potatoes are done, drain them and return them to the hot pot to dry for a few minutes.
6. Assemble the potato salad by combining the potatoes, onion, roasted red pepper, and egg in a mixing bowl. Pour the dressing over top and toss to combine.
7. Serve chilled.

Potato salad is unquestionably and American classic. But, that doesn’t mean it can’t be revamped once in a while. Don’t be afraid to experiment with new flavors and textures to give old recipes new life. You never know what you’ll discover and, in this case, your taste buds will thank you.

Do you have any favorite Memorial Day Recipes to share with us?