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Purple Potato Salad

May 11, 2011 · Delia 9 Comments

One of the foods at the top of my summer fare list every year is: Potato Salad!
So for purple today, I made:
With purple potatoes of course!
If you swing by your local Sam’s club, you can get a mixed $5 bag of gourmet potatoes that are white, red, and purple. Yes, really.
They don’t taste any different, but they are unique and oh so pretty.
I simply took traditional mayo based potato salad and added a few twists to get this recipe.
That is one thing I love about salads like this. It is incredibly flexible. It’s the kind of recipe I change a little here and there every time I make it to accommodate what I have on hand or what I’m in the mood for. So here is the recipe but don’t be afraid to change it and make it your own!

Purple Potato Salad

Ingredients:
3 c. Potatoes – chopped
2-3 TBSP of white vinegar

1/2 c. sliced green olives
1/2 c. chopped celery
1/2 c. minced red onion
3-4 chopped hard boiled eggs
{of course modify or add to this list however you like}

Sauce:
1/4 c. Mayo
1/3-1/2 c. sour cream {to your liking}
1 tsp. mustard
salt and pepper to taste

Traditionally you are supposed to boil the potatoes whole, release them from the skins and chop them after they have been cooked. I like to keep the skins on so I chop them and then cook them. This kind of potato also has a thinner skin than a russet so it it better cooked this way.

Boil the chopped potatoes until just barely fork tender.

This picture looks cloudy from the steam emanating from where I pierced the potato. Crazy huh?

Toss the vinegar on the hot potatoes in a large bowl and set it aside while you chop the rest of your vegetables.Then add them in.

While the vegetables rest, make your sauce.

Then toss it all together and season with salt and pepper to taste. Optional: top with some parsley. I didn’t have fresh so I used about 2 TBSP of dried.

So easy and delicious.

And less fat than using all mayo.

The sour cream gives it a bit milder flavor, so if you like more punch to your potato salad, you can add more vinegar or mustard. Or you can even add some heat with a touch of Tobasco sauce.

Perfect for a summer BBQ. Or if you’re like me, dish up a plate for lunch.

The potatoes maintain their pretty color even after cooking. Ah…so fun! It am just ticked purple over this salad. 🙂

Have a blissful day!
And remember to head on over to Kojodesigns for another purple project!

Just perfect for wrapping up Purple Potato Salad. 🙂

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Comments

  1. pickmepam says

    May 11, 2011 at 2:06 PM

    wow, this looks delish! i'm worried about the olives, but hey, why not! love the bowl covers!

    Reply
  2. Ariana says

    May 11, 2011 at 2:15 PM

    Yum. Hey, have you tried purple sweet potatoes? They can be a little hard to find, but sometimes Superchina at 9000 S has them.

    Reply
  3. Bec says

    May 11, 2011 at 2:58 PM

    How crazy is that? PURPLE potatoes!! I never knew. And mmm, your recipe looks delish! Thanks for posting!

    Reply
  4. Christie @ A Lemon Squeezy Home says

    May 11, 2011 at 2:58 PM

    OOooh! That looks great!

    Reply
  5. KP says

    May 11, 2011 at 3:48 PM

    It looks yummy. I will have to search some purple spuds out. Might add some purple chive flowers to the salad for even more colour.

    Reply
  6. Shellsea says

    May 11, 2011 at 4:31 PM

    I have never seen purple potatoes. They look so cool.

    Love, Shellsea Blog

    Reply
  7. AmanDa says

    May 12, 2011 at 1:25 PM

    Bet the kids would love it if you added a little bit of red and a little bit of blue food coloring to the sauce to really, really make it PURPLE potato salad!

    Reply
  8. Kelly H says

    May 31, 2011 at 3:08 PM

    I made this for my family for Memorial Day and it was a hit. My husband loved it too and he's not a potato salad fan! Thanks for the recipe. 🙂

    Reply
  9. Kate Talim says

    April 25, 2014 at 6:37 AM

    Thank you for sharing this recipe! It looks delicious!

    Reply

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