Red White & Blue Potato Salad

Heirloom potatoes make a patriotic summery salad with cherry tomatoes, herbs and a light basil dressing.   


This recipe can be made with dairy or plant-based sour cream or make our Cashew Sour Cream Recipe.

  • Serves 4 - 6
  • Cooks in 10 -15 min for potatoes
  • Prep time 15 mins
  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Grounding

    Spices, herbs and foods that are grounding, warming and calming with earthy rich tones and flavours.  These foods help the body relax are generally rich in anti-inflammatory and antimicrobial nutrients.

  • Vitamins Minerals
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Blood Sugar Balancing


Select ingredients ✔️ add grocery list


  • 1.5lb | 680g small coloured potatoes
  • 2 cups cherry tomatoes
  • ¼ cup dill fronds
  • ½ cup basil leaves
  • ½ tsp sea salt | dulse

Basil Dressing

  • 1 cup sour cream*
  • 3 cups basil leaves
  • 3 tbsp lemon juice | white balsamic vinegar
  • ½ tsp sea salt | dulse
Adds to list



Red White & Blue Potato Salad w/ Basil Dressing.


COOK potatoes, add to a saucepan, cover generously with cold water (helps skins from cracking), and boil; low simmer 10-15 minutes until fork tender. Drain & cool completely.


CUT cool potatoes + cherry tomatoes in ½ or ¼’s – arrange on serving platter.  ADD any other veg you are using.


TEAR or roughly chop dill + ½ cup basil & scatter over the salad, salt too.


DRIZZLE generously with basil dressing when serving the salad – keep separate until you are ready to eat—place remaining salad dressing on the table so you can add a little more to your taste.  


STORE undressing in the fridge, covered until ready to serve.




ADD all ingredients to a blender and blend until smooth. 
TASTE adjust salt & vinegar to taste. 
CHILL until ready to serve.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

COOK POTATOES – in advance, store in a glass container covered in the fridge.


*SOUR CREAM – use dairy or dairy-free.  Make our cashew sour cream recipe.


SWAP Sour cream for yoghurt dairy | dairy-free – use 1 tbsp white balsamic vinegar & taste.


ADD sliced radishes, red onion, celery, fresh peas, cooked corn, garlic scapes, scallions, chives.


SWAP dill or add chervil, parsley, celery leaves, sorrel, chives, garlic chives.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels.

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