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Fresh Red White Blue Potato Salad with Feta and Blueberries

Fresh Red White Blue Potato Salad - featured image
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A bright and satisfying potato salad combining baby red and white potatoes with fresh blueberries, tangy feta, and a light herby vinaigrette, perfect for summer BBQs.

Ingredients

Scale
  • 1.5 pounds baby red potatoes, halved or quartered
  • 1.5 pounds baby white potatoes, halved or quartered
  • 1 cup fresh blueberries
  • 4 ounces feta cheese, crumbled
  • 1/4 cup fresh chopped parsley
  • 2 tablespoons fresh chopped mint
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup thinly sliced red onion (soaked in cold water)
  • Optional: 1/4 cup toasted sliced almonds

Instructions

  1. Place the halved red and white potatoes in a large pot and cover with cold water by about an inch. Add a teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until the potatoes are fork-tender but not mushy. Drain well and set aside to cool slightly, leaving them warm.
  2. While potatoes cook, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until fully combined and slightly thickened. Taste and adjust seasoning if needed.
  3. In a large mixing bowl, add the warm potatoes, fresh blueberries, crumbled feta, chopped parsley, and mint. If using, add the thinly sliced red onion and toasted almonds.
  4. Pour the dressing over the salad while the potatoes are still warm. Toss gently but thoroughly to coat everything evenly.
  5. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Bring it out about 15 minutes before eating to take the chill off slightly.

Notes

Boil potatoes with cut side down for even cooking and to prevent falling apart. Toss salad gently to avoid crushing blueberries. Prepare dressing first so it’s ready when potatoes drain. If salad is dry after chilling, add a splash of olive oil and toss again. For dairy-free, omit feta or substitute with firm tofu. Salad can be made a day ahead by boiling potatoes and refrigerating; add fresh blueberries just before serving.

Nutrition

Keywords: potato salad, summer BBQ, feta, blueberries, fresh herbs, easy salad, picnic side dish

Find it online: https://gleamgulp.com/fresh-red-white-blue-potato-salad-with-feta-and-blueberries-recipe-for-easy-summer-bbqs/