Chef John Folse: Red, white and blue potato salad

Chef John Folse: Red, white and blue potato salad

NEW ORLEANS (WVUE) - On festive occasions that call for the grill, there's no better side dish than a great homemade potato salad. To help celebrate the event, why not use potatoes that are colored naturally in the patriotic theme of red, white and blue.

Prep Time: 30 Minutes

Yields: 4–6 Servings


8 small red potatoes, quartered

8 small white fingerling potatoes, halved

8 small purple Peruvian potatoes, quartered

6 eggs

¾ cup mayonnaise

1 tbsp yellow mustard

½ cup minced celery

½ cup sweet pickle relish

1 tbsp chopped lemon thyme

1 tbsp minced chives

salt and black pepper to taste

granulated garlic to taste


In a large saucepot over medium-high heat, cook potatoes in lightly salted water 12–15 minutes or until fork-tender. Potatoes should be tender but not mushy or overcooked. NOTE: For added flavor, add 1 tablespoon crab boil to boiling liquid. While potatoes are cooking, boil eggs in a separate pot for 12–15 minutes. When potatoes are done, strain and allow to cool slightly. Peel eggs and, in a large mixing bowl, separate whites from yolks. Using a paring knife, dice egg whites. In a smaller bowl, mash yolks with a fork and combine with egg whites. Blend in mayonnaise and mustard. With a large mixing spoon, fold in celery, pickle relish, thyme, chives and potatoes. Stir carefully, making sure to keep potatoes chunky. Season to taste with salt, pepper and granulated garlic.

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