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Copycat Red Hot & Blue Original Potato Salad Recipe

This Copycat Red Hot & Blue Original Potato Salad Recipe is a popular side dish made with red-skinned potatoes, celery seeds, and creamy mayonnaise. Sure to be a hit at your summer cookout.

Copycat Red Hot & Blue Original Potato Salad in a bowl with a fork and napkin in the background

Best Potato Salad Recipe

Red Hot & Blue is a famous barbeque restaurant that is known for its Memphis-style BBQ, ribs, and pulled pork. But equally famous is their delicious potato salad. It is a creamy and flavorful side dish made with red-skinned potatoes, and boiled eggs, then topped with celery and onion-seasoned mayonnaise. What is also unique is that this potato salad is served at room temperature, blending all the flavors together perfectly. It’s a simple yet tasty side that pairs perfectly with any main meal.

Why You Will Love This Recipe

So creamy and delicious!

Easy to make using only a few ingredients.

Make ahead in only 20 minutes.

Always a hit at any cookout or get-together.

side view of potato salad in a small and large bowl

Ingredients

  • Red-skinned potatoes– Leaving the skin on these potatoes gives it a nice look with a great texture. Russet or golden potatoes could make for an easy substitute.
  • Hard-boiled eggs– Boiled, steamed, or pressure cook them until firm on the inside.
  • Mayonnaise– This is the main ingredient for a creamy potato salad.
  • Celery seeds– While it may seem a little harder to find, this is the main seasoning that makes this potato salad stand out from all the rest. Celery salt could be used in a pinch but will not have quite the same flavor.
  • Green onions
  • Salt and Pepper

Step-by-Step Instructions

This potato salad is easy to make. All you have to do is:

  1. Prepare potatoes: Boil or steam the potatoes until they are cooked through but are still slightly firm. This will help the salad hold its shape. Drain and set aside to cool slightly.
  2. Make the dressing: Mix together mayonnaise, celery seeds, green onions, salt, and pepper together until creamy.
  3. Chop and assemble: Dice the hard-boiled eggs and potatoes. Add both to the dressing mixture and gently stir together. Serve immediately or chill until ready to serve. Enjoy!

Storage Options

Cover leftovers in an air-tight container and refrigerate for up to 5 days. After about 24 hours, the texture will change and become softer as the potatoes absorb the liquid but it is still delicious. You can add a little extra mayonnaise if needed.

potato salad on a wooden spoon with more in a large bowl and small bowl in the background

Frequently asked questions

How long does potato salad with egg last in the fridge?

For best results, potato salad will need to be consumed within 5 days of being made.

How long does potato salad last before refrigerating?

Once the potato salad is assembled, it can be enjoyed at room temperature for up to 2 hours before needing to be stored in the refrigerator.

Should I serve this potato salad warm or cold?

This side dish can be enjoyed at room temperature or chilled.

overhead picture of potato salad in a bowl and large bowl

Helpful tips

* Bulk it up with some protein like crispy bacon.

* Save a little green onions to sprinkle over the top right before serving.

* When in doubt- throw it out. Do not leave it in the heat or unopened for an extended period of time to prevent spoiling.

Did you try this recipe? Please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!

Copycat Red Hot & Blue Original Potato Salad in a bowl with a fork and napkin in the background

Copycat Red Hot & Blue Original Potato Salad Recipe

Braghan
This Copycat Red Hot & Blue Original Potato Salad Recipe is a popular side dish made with red-skinned potatoes, celery seeds, and creamy mayonnaise. Sure to be a hit at your summer cookout.
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 12
Calories 158 kcal

Ingredients
  

  • 3 pounds red-skinned potatoes
  • 3 eggs
  • 1 cup mayonnaise
  • 1 teaspoon celery seeds
  • 1/2 cup green onions sliced
  • 1 teaspoon salt
  • pepper to taste

Instructions
 

  • Boil or steam potatoes until fork tender but slightly firm. Drain and set aside to cool. Boil the eggs until cooked and place in a bowl of ice water to cool.
  • In a large bowl, mix mayonnaise, celery seed, green onions, salt, and pepper until blended together.
  • Once cooled, peel the eggs and chop into bite-sized pieces. Dice the potatoes as well but leave the skin on. Add eggs and potatoes to the mayonnaise mixture and very gently stir together without mashing. Serve immediately or chill in the refrigerator until ready to serve. Enjoy!

Notes

Helpful tips:
  • This can be made and ahead and is best served within 24 hours after assembly.
  • Refrigerate any leftovers in an air-tight container for up to 5 days.
  • Do not leave out at room temperature for more than 2 hours to prevent spoiling.
*Nutritional values and cook times vary due to differences in cookware and product brand selection.

Nutrition

Serving: 12gCalories: 158kcalCarbohydrates: 19gProtein: 3gFat: 7gSodium: 358mgSugar: 2g
Tried this recipe?Let us know how it was!
Nutrition Facts
Copycat Red Hot & Blue Original Potato Salad Recipe
Serving Size
 
12 g
Amount per Serving
Calories
158
% Daily Value*
Fat
 
7
g
11
%
Sodium
 
358
mg
16
%
Carbohydrates
 
19
g
6
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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