Purple Potato Salad Recipe

Name: Purple Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds purple potatoes (about 1 /2 in. thick); 2 yellow crookneck squash (about 1/4 lb. each); 1/4 pound tomatillos; 1 red bell pepper (1/2 lb.); 1 poblano chili (about 3 oz.); 1 cup orange juice; 1/2 cup lime juice; Sugar (optional); 1/4 cup chopped fresh cilantro; Salt

Servings: persons

2 pounds purple potatoes (about 1 /2 in. thick)
2 yellow crookneck squash (about 1/4 lb. each)
1/4 pound tomatillos
1 red bell pepper (1/2 lb.)
1 poblano chili (about 3 oz.)
1 cup orange juice
1/2 cup lime juice
Sugar (optional)
1/4 cup chopped fresh cilantro
Salt

1
Scrub potatoes and place on a rack in a 5- to 6-quart pan over about 1 inch boiling water. Cover and steam over medium-high heat until potatoes are almost tender when pierced, about 15 minutes.
2
Rinse squash and trim stem ends. Cut squash in half lengthwise. Set squash on potatoes, cover, and continue to steam until vegetables are tender when pierced, about 5 minutes more. Add boiling water to pan as needed to maintain water level. Let vegetables cool.
3
Meanwhile, husk, rinse, and thinly slice the tomatillos. Stem, seed, and dice the red bell pepper and the poblano chili.
4
When the potatoes are cool enough to touch, peel and cut into pieces no thicker than 1/2 inch. Put potatoes in a wide salad bowl. Add orange and lime juices; mix gently, taste, and if desired add about 1 teaspoon sugar (or to taste).
5
Add tomatillos, red bell pepper, chili, and cilantro to potatoes; mix gently. Cut squash halves in half lengthwise, add to salad, and mix gently again. Season potato salad to taste with salt. Serve while still warm or at room temperature.
6
Nutritional analysis per cup.

223

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds purple potatoes (about 1 /2 in. thick), 2 yellow crookneck squash (about 1/4 lb. each), 1/4 pound tomatillos, 1 red bell pepper (1/2 lb.), and more.

Yes, Purple Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Purple Potato Salad

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