Colorful Tri-Color Potato Salad with Dijon Mayo Dressing

Prep: 10 minCook: 30 min4 servingsmediumAmerican
Colorful Tri-Color Potato Salad with Dijon Mayo Dressing

A vibrant potato salad featuring tri-colored potatoes tossed in a creamy Dijon mayo dressing with fresh herbs and green onions. The combination of red, yellow, and purple potatoes creates an eye-catching side dish perfect for barbecues, picnics, or family gatherings. The tangy mustard dressing enhanced with garlic powder, basil, and paprika gives this classic comfort food a flavorful twist that pairs well with grilled meats or can stand alone as a satisfying vegetarian option.

VegetarianGluten-FreeDairy-FreeNut-Free

Ingredients

4 servings
  • 1 bag tri-colored potatoes, cut in half
    Yukon Gold potatoes1:1classic

    traditional creamy texture

  • ½ cup mayo
    Greek yogurt1:1healthieradds dairy

    reduces calories and adds protein

    Full guide →
  • 1 tbsp Dijon mustard
    yellow mustard1:1milder

    less tangy flavor

    Full guide →
  • ½ cup green onion
  • ½ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp basil
  • ⅛ tsp paprika
  • 1 tbsp parsley, chopped
  • salt
  • 1 tbsp lemon juice

Instructions

  1. 1

    Set a pot with water at a rolling boil and add potatoes

  2. 2

    Cook potatoes for 20 minutes until tender

  3. 3

    Drain hot water and add cold water to stop the cooking process

  4. 4

    Mix together mayo and mustard in a small bowl

  5. 5

    Add potatoes and mayo mustard combo to a large bowl and mix well

  6. 6

    Add black pepper, garlic powder, basil, paprika, green onion and parsley

  7. 7

    Carefully mix until each potato is covered with dressing

  8. 8

    Add lemon juice and salt to taste

  9. 9

    Garnish with additional green onions and parsley if desired

Tips

Tip 1

Use cold water immediately after draining to stop the cooking process and prevent mushy potatoes.

Tip 2

Let potatoes cool completely before adding dressing to prevent the mayo from breaking.

Tip 3

Cut potatoes uniformly for even cooking - halves work well for most sizes.

Good to Know

Storage

Refrigerate covered for up to 3 days. Stir gently before serving as dressing may separate slightly.

Make Ahead

Can be made 1 day ahead. Add fresh herbs just before serving for best color and flavor.

Serve With

Serve chilled or at room temperature. Best within 2 hours if left at room temperature.

Common Mistakes

Watch

Don't skip the cold water step or potatoes will continue cooking and become mushy.

Watch

Let potatoes cool completely before adding mayo to avoid breaking the dressing.

Substitutions

mayo→
Greek yogurt1:1healthieradds dairy

reduces calories and adds protein

Full guide →
Dijon mustard→
yellow mustard1:1milder

less tangy flavor

Full guide →
tri-colored potatoes→
Yukon Gold potatoes1:1classic

traditional creamy texture

Full guide →
Find more substitutions →

FAQ

Can I make this ahead of time?

Yes, this potato salad can be made up to 1 day ahead. Store covered in the refrigerator and add fresh herbs just before serving for the best appearance.

What if I can't find tri-colored potatoes?

You can use any waxy potatoes like Yukon Gold, red potatoes, or fingerlings. The dish will taste just as good but won't have the colorful appearance.

How long will this keep in the refrigerator?

This potato salad will keep covered in the refrigerator for up to 3 days. Stir gently before serving as the dressing may separate slightly over time.