Red, White & Blue Potato and Egg Salad

​​​Healthspirations has teamed up with 'A Healthy Life for Me' to bring you this tasty and colorful recipe perfect for any celebration! ​​

Red, White & Blue Potato and Egg Salad

​Servings: 4


  • 1½ pounds new or fingerling potato medley, washed
  • 2 large eggs, boiled and peeled
  • 1 teaspoon Kosher salt
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoons chopped fresh chives


  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoons whole grain mustard
  • 1 teaspoon honey
  • 1 tablespoon minced garlic, {1 garlic clove}
  • 1/4 cup extra virgin olive oil


  • Fill a large stockpot with 1 1/2” of water and potatoes. Place over high heat and bring water to a slow boil. 
  • Once water starts to bubble, lower heat to low, cover pot and cook potatoes for 15 minutes or untilpotatoes are easily poked through with a fork. 
  • Meanwhile add dressing ingredients to a small bowl and whisk. Set aside.
  • Remove potatoes from pan and cut into bite size pieces and place into serving bowl.
  • Coarsely chop eggs, add to potatoes along with red pepper flakes, salt, pepper, parsley, and chives.
  • Drizzle dressing over top and gently toss together. Serve immediately or store in the refrigerator until ready to serve.

Nutrition Information:

Amount Per Serving

  • Calories: 317
  • Total Fat: 17g
  • Cholesterol: 93 mg
  • Sodium: 372 mg
  • Potassium: 788 mg
  • Total Carbohydrate: 35g
  • Dietary Fiber: 5 g
  • Sugars: 5g
  • Protein: 7g

​Amy, the clever mind behind popular blog, A Healthy Life for Me, regularly shares fresh, healthy recipes, organic gardening tips, and fitness workouts to make ​readers' days a little extra delicious, healthy and fun.​​