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 small purple potatoes; 1 purple onion, diced; 2 celery stalks, chopped; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh parsley; 1 cup mayonnaise; 1/4 cup Dijon mustard; 1 teaspoon celery seed; 1 teaspoon cayenne; 1 tablespoon white vinegar; 1 lemon, juiced; Salt and pepper, to taste

Servings: persons

2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste

1
Bring a pot of salted water to a boil.
2
Boil the potatoes until fork tender but not mushy, about 20 minutes.
3
Drain, then rinse in cold water, and cut in quarters.
4
Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley.
5
In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon.
6
Check seasoning.
7
Add the dressing to the vegetable mixture.
8
Toss gently to coat taking care not to mash the potatoes.
9
Season with salt and pepper.

624

kcal

Calories

Fat

Carbs

Protein

Fat 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 12 ingredients. The key ingredients include: 2 pounds small purple potatoes, 1 purple onion, diced, 2 celery stalks, chopped, 1/4 cup chopped fresh dill, 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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