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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.
4.75 from 4 votes
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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
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