Red, White and Blue Potato Salad with Goat Cheese Vinaigrette

6 to 8 servings
1 hr prep time
1 hr total time

A red, white and blue potato salad paired with a tangy and creamy goat cheese vinaigrette is a vibrantly colorful dish that will wow all your guests this summer. 


Potato Salad

1 pound white-fleshed potatoes, peeled if desired, cut into bite-sized pieces (or sub in 8 ounces white cauliflower florets and 2 tablespoons olive oil)

1 pound blue potatoes, cut into bite-sized pieces (or sub in 8 ounces purple cauliflower florets plus 2 tablespoons olive oil)

1 pound red tomatoes, cut into bite-sized pieces

1/4 cup edible blue flowers, optional

2 tablespoons crushed blue potato or corn chips, optional

1/4 cup Peppadew peppers, optional

1 tablespoon minced red jalapeño pepper, optional

Flaky sea salt

1/2 cup fresh herbs (such as chives, dill, parsley, basil and/or oregano), chopped for garnish, optional

Goat Cheese Vinaigrette

2 (4-ounce) logs Vermont Creamery Classic Goat Cheese

2 tablespoons champagne or white wine vinegar

2 teaspoons Dijon mustard

1/2 teaspoon Kosher salt

1/4 cup neutral/colorless oil, such as olive, sunflower or walnut

3 to 4 tablespoons cold water

1 bunch scallions, white parts only, thinly sliced

1 teaspoon white sesame seeds


  • STEP 1

    Place white and blue potatoes into separate large pots; cover each with cold water. Season with salt. Bring to a boil; reduce heat. Simmer 10-20 minutes or until tender and potatoes can be easily pierced with fork. Drain; let cool. Set aside.

  • STEP 2

    If using cauliflower, heat oven to 450°F. Toss white and purple cauliflower with 2 tablespoons olive oil each. Season with salt. Spread each color in even layer on rimmed baking sheet. Roast, rotating sheets halfway through cooking, 30 minutes or until tender and starting to brown. Set aside.

  • STEP 3

    Combine goat cheese, vinegar, mustard and salt in food processor. Slowly drizzle in oil; puree, adding water 1 tablespoon at a time until desired consistency. Transfer goat cheese vinaigrette to small bowl. Store in refrigerator. Garnish with scallions and white sesame seeds to serve.

  • STEP 4

    For presentation, assemble salad on large cutting board, cheeseboard, tray or platter. Group ingredients by color (red, white and blue) with goat cheese vinaigrette, peppers and crushed chips in small bowls. Arrange as follows: first red tomatoes and peppers, followed by white goat cheese vinaigrette, potatoes and cauliflower, then blue potatoes, purple cauliflower and crushed blue chips. Sprinkle with flaky sea salt. Serve alongside bowl of chopped fresh herbs (optional) and any extra goat cheese vinaigrette for dipping or drizzling.