This vibrant looking Purple Potato Salad 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, that means there’s a fresh 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 in addition to 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 to be 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 awesome benefits from working as a healthy food-coloring agent to helping regulate blood pressure to aiding in the prevention of blood clots and more.
Some of the awesome Benefits of Purple Potatoes :
- Potatoes, carrots and other root vegetables can be used for naturally adding color to foods which come as great news since the potatoes are completely natural versus the many chemical food dyes linked to cancer that has been used for years in recipes.
- May help to lower and regulate high blood pressure. Recent research shows that plain purple potatoes lowered the blood pressure of subjects that were reviewed by 3% to 4%, without causing weight gain, which was likely due to the antioxidant behavior and phytonutrient density that these colorful potatoes exude.
- May prevent blood clots; Thrombosis, a medical term for blood clotting, is one of the leading causes of death can possibly be prevented, by adding the little brightly colored purple potato into your menu more often. Since purple potatoes contain the chlorogenic acid. This acid has been shown to help break down blood clots and inhibit the enzymatic activity of procoagulant proteins and peptides.
- The purple potato is loaded with antioxidants and disease-fighting phytonutrients that work together to offer many so many various health benefits, such as aiding with the reduction of painful inflammation, liver dysfunction, and hypertension, as well as cut the risks of eye diseases and or infections.
- Most people just don’t get consume fiber in their diets, according to many studies. The purple potato can help prevent that problem since it’s one of the healthier high-fiber foods. Fiber naturally helps with regularity and digestion.
- Runner’s World has reported that while the carb-loader pasta seems to take front stage with most runners, the purple potato may better suited, not only the night before but also the day of a run by providing more energy-delivering complex carbohydrates. easier to digest, and high in potassium which is beneficial for all types of athletes.
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.
Purple Potato Salad Recipe
- 1 pound small purple potatoes
- 1/2 pound of new potatoes
- 1/2 pound of small red potatoes
- 1 cup of sliced carrots, lightly steamed
- 1 red salad onion, diced
- 2 celery stalks, sliced
- 1 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
- 1 cup mayonnaise
- 2 tablespoons of Dijon mustard
- 1 teaspoon celery seed
- 1 tablespoon apple cider vinegar
- juice of 1 lemon
- kosher salt, to taste
- pepper, to taste
Instructions for 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
- 1 pound Small purple potatoes
- 1/2 pound New potatoes
- 1 cup Sliced carrots, lightly steamed
- 1 Red salad onion, diced
- 2 stalks Celery, sliced
- 1 cup Oak leaf lettuce, finely chopped
- 1/2 cup Frozen green peas, thawed
- 1/4 cup Baby dill pickles, sliced
- 1/4 cup Flat-leaf parsley, chopped
- 1/8 cup Fresh dill, chopped
- 1 cup Real mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon Celery seed
- 1 tablespoon Apple cider vinegar
- 1 Lemon (juice of)
- Kosher salt, to own taste
- Freshly 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 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
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