This vibrant looking Purple Potato Salad Recipe is easy to make and deliciously gorgeous to look at on the dinner table; made from a spectacular tasting colorful medley of small purple potatoes, new potatoes, small red potatoes, crunchy baby dill pickles, crisp celery, red salad onions, sliced carrots, and garden-fresh herbs.
It’s Springtime, and the colorful veggies are popping up in every market here on the Memphis border, which means there’s a new bag of those brilliantly purple colored potatoes we all love and adore in stores here as we speak. I don’t know about you, but there’s something to be said for a lovely springtime Purple Potato Salad Recipe that you can serve with your favorite dinner items.
A while back, my friend Francesca invited me over to dinner and made her mom’s version of Purple Potato Salad, and by the way, it was delicious. Shortly after that decided I wanted to do my version to share with all of you while purple potatoes were in season.
If you’re one of our diehard hardcore potato lovers but suddenly cut down on eating potatoes due to their bad reputation of being high in carbs/starches and causing weight gain, you may be in luck. Recent studies show it could be the potato you choose and how the potato is prepared or cooked that makes the difference. Instead, why not opt for some of these colorful purple potatoes?
These delicious little colorful purple potatoes are considered high-antioxidant foods that are gorgeously naturally eye-catching since the skin of the potato and the flesh are both a bright purple, making them a beautiful addition to any dinner plate. However, it’s not just the color of these potatoes that’s appealing. Purple potatoes offer a ton of incredible benefits. From working as a healthy food-coloring agent to helping regulate blood pressure to aiding in the prevention of blood clots and more.
Be ready to set your Purple Potato Salad out on the dinner table and watch it fly rather quickly. For the final pairing, serve the purple potato salad along with a tender cut of savory meat like a char-grilled steak or thick-cut pork chop.
You’ll be surprised how easy this Purple Potato Salad recipe is to make, and what a total show stopper of color it will be on your family dinner table. Consisting of a spectacular looking vibrantly colored small purple potatoes, new potatoes, small red potatoes, crunchy baby dill pickles, crisp celery, red salad onions, sliced carrots, and fresh herbs.
Sharp kitchen knife
Large glass bowl
Small glass bowl
Purple Potato Salad Recipe
One pound small purple potatoes
1/2 pound of new potatoes
1/2 pound of small red potatoes
One cup of sliced carrots, lightly steamed
One red salad onion, diced
Two celery stalks, sliced
One cup of oak leaf lettuce, finely chopped
1/2 of a cup of frozen green peas thawed
1/4 of a cup sliced baby dill pickles
1/4 cup chopped fresh parsley
1/8 cup chopped fresh dill
One cup mayonnaise
Two tablespoons of Dijon mustard
One teaspoon celery seed
One tablespoon apple cider vinegar
Juice of one lemon
Kosher salt, to taste
Pepper, to taste
Instructions for making the Purple Potato Salad Recipe
Bring a pot of salted water to a boil.
Boil all the potatoes just until fork-tender, about 18-20 minutes.
Drain, then rinse in cold water and cut into quarters.
Place the warm potatoes in a large bowl and toss with lightly steamed sliced carrots, diced red salad onion, sliced celery, chopped oak leaf lettuce, green peas, baby dill pickles, chopped fresh dill, chopped fresh parsley.
In another bowl, stir together mayonnaise, Dijon mustard, celery seed, apple cider vinegar, lemon juice, kosher salt, and ground pepper.
Add the dressing to the vegetable mixture. Toss the ingredients gently to coat, careful not to break the potatoes.
Season with more salt and pepper if desired
Purple Potato Salad Recipe
- Sharp kitchen knife
- Cutting Board
- Measuring Cups
- Measuring spoon
- Large pot/Steamer
- Large glass bowl
- Small Glass Bowl
- Small whisk
- 1 pound Small purple potatoes sliced
- ½ pound New potatoes sliced
- ½ pound Red potatoes sliced
- 1 cup Sliced carrots lightly steamed
- 1 Red salad onion diced
- 2 stalks Celery sliced
- 1 cup Oakleaf lettuce chopped
- ½ cup Frozen green peas thawed
- ¼ cup Baby dill pickles sliced
- ¼ cup Flat-leaf parsley chopped
- ⅛ cup Fresh dill chopped
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon Celery seed
- 1 tablespoon Apple cider vinegar
- 1 Lemon juice of
- Kosher salt to own taste
- Ground black pepper to own taste
- Bring a pot of salted water to a boil.
- Boil all the potatoes just until fork tender, about 18-20 minutes
- Drain, then rinse in cold water and cut into quarters.
- Place the warm potatoes in a large bowl and toss with lightly steamed sliced carrots, diced red salad onion, sliced celery, chopped oakleaf lettuce, green peas, baby dill pickles, chopped fresh dill, and chopped fresh parsley.
- In another bowl, stir together mayonnaise, Dijon mustard, celery seed, apple cider vinegar, lemon juice, kosher salt, and ground pepper.
- Add the dressing to the vegetable mixture. Toss the ingredients gently to coat, careful not to break the potatoes.
- Season with more salt and pepper if desired
If you enjoyed this Purple Potato Salad Recipe, here are some others you might like.
- Southern Red Potato Salad is made with only the best ingredients such as Red Potatoes, real mayonnaise, yellow mustard, dill pickles, green bell peppers, Vidalia onions, crisp green celery, and hard-boiled eggs with a hint of chopped fresh parsley as a garnish.
- Sour Cream and Dill Potato Salad is one of the Easiest potato salads ever. Made with small new potatoes, spring onions, pimentos, sour cream, mayonnaise, and fresh dill weed from the herb garden.
- Potato Salad with Arugula Peas and Dill is a fantastic potato salad perfect for any season; made with sliced Red Potatoes, Peppery Arugula, Red Onions, Feta cheese, Sweet Peas, garden Fresh Dill weed, dressed in a creamy deliciously thick Greek Yogurt sauce.
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