Go Back
Redish pink potatoes sit atop a blend of chopped vegetables. This is the final product of the Summer blush potato salad. The salad, garnished with parsley, sits in brown wooden serving bowl, resting atop a wooden kitchen cutting board.
Print Recipe

Summer Blush Potato Salad

A vibrant, creamy potato salad tinted with beetroot powder and bursting with fresh summer herbs and garden vegetables, perfect for sunny gatherings and whimsical feasts.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: beetroot, celery, eggs, peas, pickles, potatoes
Servings: 7 servings

Equipment

  • 1 Large Pot for boiling potatoes
  • 1 paring knife and veggie peeler
  • 1 Cutting Board
  • 2 mixing bowls one large for tossing, one small for dressing
  • 1 Whisk or Spoon for mixing dressing
  • 1 colander for draining potatoes and rinsing veggies
  • measuring spoons and cups
  • 1 Grater for garlic
  • 1 spatula or wooden spoon for gently folding ingredients
  • storage container or serving bowl

Ingredients

Potato Salad

  • 4 large Yukon Gold or Russet potatoes
  • 1 pinch salt for boiling water
  • 2 hard boiled eggs chopped
  • ¼ cup red onion finely diced
  • ½ cup celery finely diced
  • ¼ cup fresh peas
  • 1-2 dill pickles finely chopped

Dressing

  • ½ cup greek yogurt
  • ¼ cup sour cream
  • 1 tbsp dijon mustard
  • 1 tbsp white wine vinegar or lemon juice
  • 1 tsp honey optional for sweetness
  • 1 clove garlic finely grated
  • ½-1 tsp beetroot powder start small and adjust
  • salt and pepper to taste

Herbs & Garnish

  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped

Instructions

  • Place whole, unpeeled potatoes into a pot of salted water. Bring to a boil, then simmer until fork-tender (about 20-25 minutes). Drain, cool, peel and cut into bite sized cubes.
  • In a large bowl, whisk together mayonnaise, sour cream, dijon mustard, vinegar or lemon juice, honey (if using), grated garlic, beetroot powder, salt and pepper. Start with ½ tsp beetroot powder and add more for a deeper blush.
  • Gently fold the potatoes into the dressing, followed by the eggs, onion, celery, cucumbers, peas, pickles, and fresh herbs.
  • Refrigerate for at least 1 hour. Before serving, sprinkle with extra herbs for a true garden-tavern finish.