Red, White, and Blue Potato Salad

Red, White, and Blue Potato Salad

Makes about 4 servings


  • 4 sprigs fresh thyme
  • 3 sprigs fresh flat-leaf parsley
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 cup dry white wine
  • 2 cloves garlic, smashed
  • 1/2 pound small, red-creamer potatoes
  • 1/2 pound small, white-Dutch creamer potatoes, scrubbed
  • 1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed
  • 1 tbsp kosher salt
  • 2 stalks celery, thinly sliced
  • Dressing:
  • 1/4 cup white wine vinegar
  • 1 tbsp whole-grain mustard
  • 2 tsp kosher salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp minced flat-leaf parsley
  • 2 scallions (white and green), thinly sliced


  1. To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
  2. Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing. Stir in the scallions and parsley.
  3. Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.