Red Hot and Blue Potato Salad

This potato salad is one of Travis’s favorites. He would tell me how much he loved going to Red Hot and Blue. Unfortunately, there are no restaurants in Colorado, so I searched the internet to find this recipe. It is now one of my family’s favorites. This recipe is great if you make a day before and let sit in the refrigerator overnight.

Print Recipe
Red Hot and Blue Potato Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Salads, Sides
Cuisine American
Servings
Ingredients
Course Salads, Sides
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle.
  2. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
  3. In a large bowl, mix the remaining ingredients together until thoroughly mixed.
  4. Chop the potatoes and eggs into bite-size pieces and add to bowl.
  5. Mix GENTLY -- you want salad, not mush -- until blended.
  6. Serve at room temp for up to 2 hours after making -- refridgerate leftovers.
Share this Recipe

Cheryl Blatnik

Travis' girlfriend, cook, secretary, significant other, etc.

Skip to toolbar