This Red White and Blue Potato Salad offers a vibrant and Paleo-friendly take on a traditional potato salad. This creamy Paleo dressing, paired with three different types of potatoes, makes it the ideal side dish for summertime get-togethers and barbecues.
Ingredients: 2 cups red potatoes, diced. 2 cups white sweet potatoes, diced. 1 cup blue potatoes, diced. 1/2 cup red onion, finely chopped. 1/2 cup Paleo mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.
Instructions: Boil red, white, and blue potatoes separately in salted water until fork-tender, approximately 10-12 minutes each. Drain and let the potatoes cool to room temperature. In a large mixing bowl, combine the cooled potatoes and finely chopped red onion. In a separate small bowl, whisk together Paleo mayonnaise, Dijon mustard, apple cider vinegar, and fresh parsley to make the dressing. Pour the dressing over the potatoes and onion, then gently toss to coat everything evenly. Season the salad with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Before serving, give the salad a final toss to ensure everything is well mixed. Serve chilled, garnished with extra parsley if desired.
Prep Time: 20 minutes
Cook Time: 30 minutes
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