Red Hot & Blue Potato Salad – The Original

My summers in Savannah were always a blur of sweet tea, Spanish moss, and the unmistakable aroma of barbeque. But one memory stands out: the tangy, savory, utterly addictive potato salad from Red Hot & Blue. It was unlike anything I’d tasted before, a symphony of textures and flavors that perfectly complemented the smoky ribs and pulled pork. Years later, that potato salad remains the gold standard against which all others are measured, a culinary ghost I’ve been chasing ever since. Finally, the quest is over!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 12
• Yield: Approximately 12 servings
• Dietary Type: Vegetarian (can be made vegan with substitutions, see variations below)

Ingredients

• 4 lbs Red Bliss potatoes
• 4 large eggs
• 1/2 cup finely chopped green onion top
• 1 1/4 cups mayonnaise
• 1 3/4 teaspoons celery seeds
• 1 3/4 teaspoons salt

Equipment Needed

• Large pot or steamer basket with pot
• Large mixing bowl
• Knife
• Cutting board

Instructions

1. Begin by preparing the potatoes. You’ll want to steam them with their skins on. This can take approximately 45 minutes. While boiling is an option, steaming helps maintain their shape and prevents them from becoming too mushy. The goal is to cook them until they are fork-tender. To steam, fill a pot with a few inches of water, place the potatoes in a steamer basket, and bring the water to a boil. Cover the pot and steam until the potatoes are easily pierced with a fork.
2. While the potatoes are steaming, prepare the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from the heat, cover it, and let the eggs stand for 12 minutes. This will ensure perfectly cooked, hard-boiled eggs. After 12 minutes, transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
3. Once the potatoes are cooked, remove them from the steamer and set them aside to cool until they are cool enough to handle. Similarly, allow the eggs to cool completely in the ice bath.
4. While the potatoes and eggs are cooling, prepare the dressing. In a large bowl, combine the mayonnaise, finely chopped green onion top, celery seeds, and salt. Mix these ingredients together thoroughly until well combined. This forms the base of your flavorful potato salad.
5. Once the potatoes are cool enough to handle, but still slightly warm, chop them into bite-sized pieces. Do not peel the potatoes! The skins add to the salad’s unique texture and flavor.
6. Peel the cooled eggs. Chop the eggs into bite-sized pieces, similar in size to the potatoes.
7. Add the chopped potatoes and eggs to the bowl containing the dressing.
8. Gently mix all ingredients together until just combined. Be careful not to overmix, as this can result in a mushy texture. You want to coat the potatoes and eggs evenly with the dressing while maintaining their shape.
9. Serve the potato salad at room temperature for up to 2 hours after making. Refrigerate any leftovers promptly. While it tastes best at room temperature, it is also delicious cold. If making in advance, it’s perfectly fine to chill it until serving time.

Expert Tips & Tricks

• Potato Prep Perfection: For the best texture, avoid overcooking the potatoes. They should be tender but not falling apart.
• Egg-cellent Peeling: Getting eggs to peel easily can be tricky. Add a teaspoon of baking soda to the water when boiling the eggs. This helps to loosen the shell from the egg white. Also, older eggs (about a week or more old) are easier to peel because the air pocket inside has enlarged.
• Flavor Boost: For an extra layer of flavor, consider adding a tablespoon of Dijon mustard to the dressing.

Serving & Storage Suggestions

Serve this Red Hot & Blue Potato Salad alongside your favorite barbeque dishes like ribs, pulled pork, or grilled chicken. It also pairs well with burgers, sandwiches, or as a side dish at picnics and potlucks.

Store any leftover potato salad in an airtight container in the refrigerator. It will keep for up to 3-4 days. Avoid leaving it at room temperature for more than 2 hours, as this can increase the risk of bacterial growth. This potato salad is best served cold or at room temperature; reheating is not recommended.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	275 kcal	14%
Total Fat	20 g	26%
Saturated Fat	3.5 g	18%
Cholesterol	75 mg	25%
Sodium	450 mg	19%
Total Carbohydrate	18 g	7%
Dietary Fiber	2 g	7%
Sugars	1 g	–
Protein	4 g	8%

Variations & Substitutions

• Vegan Potato Salad: To make this potato salad vegan, substitute the mayonnaise with a vegan mayonnaise alternative. Look for brands made from soy, cashews, or avocado oil.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for an extra kick.
• Herb Infusion: Experiment with different herbs like dill, parsley, or chives in addition to the green onion.
• Vinegar Zing: A splash of apple cider vinegar or white vinegar can add a bright, tangy note. Start with a teaspoon and adjust to taste.
• Bacon Boost: For a non-vegetarian addition, crumbled cooked bacon adds a smoky, savory flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?
A: While Red Bliss potatoes are traditional, Yukon Gold or other waxy potatoes can also be used. Avoid russet potatoes, as they tend to be too starchy and can result in a mushy salad.

Q: How can I prevent the potato salad from becoming watery?
A: Ensure that the potatoes are not overcooked and that they are allowed to cool slightly before adding the dressing. Overmixing can also cause the salad to become watery.

Q: Can I make this potato salad ahead of time?
A: Yes, this potato salad can be made a day in advance. Store it in an airtight container in the refrigerator. The flavors will meld together even more overnight.

Q: Is it necessary to leave the skins on the potatoes?
A: Leaving the skins on is part of the original recipe and contributes to the salad’s unique texture and flavor. However, you can peel them if you prefer a smoother texture.

Q: Can I freeze potato salad?
A: Freezing potato salad is generally not recommended, as the mayonnaise can separate and become watery upon thawing, affecting the texture.

Final Thoughts

I hope you enjoy this taste of Savannah and a true barbeque classic! This Red Hot & Blue Potato Salad is more than just a side dish; it’s a flavor explosion that will transport you back to warm summer days and smoky grills. Don’t be afraid to experiment with variations and make it your own. Please share your feedback and photos of your creations, and let me know what dishes you like to pair it with. Happy cooking!