Name: Purple Potato Salad
Prep time: 20 min
Cook time: 20 min
Ingredients: 8-10 purple potatoes cut into 1-inch slices ½ centimeter thick; 4 red potatoes 1-inch slices ½ centimeter thick*; Water; 1 T salt**; 3 hard-boiled eggs chopped; 1/2 cup finely chopped white onion; 1/2 cup finely chopped celery; 4 red radishes sliced and quartered; 1/2 cup finely chopped green bell pepper; 4-5 T mayo; 2 T sour cream; 2 T apple cider vinegar; 1/2 teas honey; 1 T lemon juice; 1 teas Dijon mustard; 1/2 teas black pepper; 1 teas parsley; 1 teas dill; 1/2 teas sweet paprika

I have never had tried Purple Potatoes until I received some in my Misfits Market delivery. Now, I love them! Purple Potatoes are pretty, colorful and they taste very similar to red potatoes. One weekend, we were making some sandwiches and wanted some potato salad as a side dish, so I decided to experiment with the Purple Potatoes. This Purple Potato salad turned out amazing and I know you will love them as much as we did! It would be a great dish to bring to a picnic, barbecue or an outdoor party!

Purple Potato Salad

If you have some Purple Potatoes on hand, try this Purple Potato salad! It is amazing and I know you will love them as much as we did!

Course Appetizer, Salad, Side Dish, Snack

Cuisine American, vegetarian

Keyword Purple Potatoes

Prep Time 20 minutes

Cook Time 20 minutes

Ingredients

Salad Ingredients:

8-10 purple potatoes cut into 1-inch slices ½ centimeter thick
4 red potatoes 1-inch slices ½ centimeter thick*
Water
1 T salt**
3 hard-boiled eggs chopped
1/2 cup finely chopped white onion
1/2 cup finely chopped celery
4 red radishes sliced and quartered
1/2 cup finely chopped green bell pepper

Dressing Ingredients:

4-5 T mayo
2 T sour cream
2 T apple cider vinegar
1/2 teas honey
1 T lemon juice
1 teas Dijon mustard
1/2 teas black pepper
1 teas parsley
1 teas dill
1/2 teas sweet paprika

Instructions

Fill a large pot halfway with water, cut the potatoes and place into the water, and add salt.
Place pot on the stove and set heat to high.
Once it starts to boil, let potatoes cook for about 7-9 minutes, until the potatoes are soft (but still slightly firm, you do not want them at the point where they would fall apart).
Drain and let cool for at least 20 minutes (you can leisurely at that point cut up the rest of the veggies and prepare the dressing).
To make the dressing – put all dressing ingredients in a small mixing bowl and stir until well-combined.
When the potatoes have cooled, put the potatoes and the other salad ingredients in a large bowl and mix.
Then pour the dressing over and mix until the dressing has coated all the veggies.
Put the salad in a storage container and place in the refrigerator for at least 30 minutes to let all the flavors marinade.
When serving, you can sprinkle some paprika if desired.

*You can use all purple potatoes, I just had a few red potatoes on hand that I needed to use.

**This may seem like a lot of salt, but it dissolves in the water, and flavors up the potatoes, so that you do not need to use any additional salt in the dressing or in the salad.

This is a great recipe to do during one of your food prep sessions. You can easily make this ahead of time!

Be sure to check out some of my other salad recipes: Salad with Carrot Orange Ginger Miso Dressing, Blueberry Arugula Salad with Fresh Lemon Vinaigrette, Summer Corn Cucumber Tomato Peach Salad, Greek Quinoa Salad with Feta, Green Bean Salad with Manchego Cheese and Truffle Honey White Balsamic Vinaigrette.

If you also want to receive amazing organic produce at your door from Misfits Market, you can use my discount code: COOKWME-MB4HQY

Purple Potato Salad