Season to taste with salt and pepper. Add warm potatoes to dressing; toss to combine. Place the potatoes in a large saucepan and cover with water. Transfer to large bowl. Blue Cheese. Red baby potatoes. Drain. Line a large shallow roasting pan with non-stick aluminum foil. Cool and set aside. And the white sauce used to mix in with the potatoes which makes this potato salad extra creamy, flavorful, and possibly the BEST potato salad ever. Steam potatoes until tender, about 15 minutes. Red White and Blue Potato Salad: This potato salad gets it’s name from the colors of the ingredients used! Directions. Boil or steam potatoes until tender; drain; cool slightly. In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, tossing gently to coat. DIRECTIONS. Peel and cut into 1 inch pieces. Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Add wine, season and toss to coat. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Preheat oven to 450 °F.