Purple Potato Salad, No Mayo Recipe (Gluten Free, Vegan)

What’s In This Purple Potato Salad Recipe?

• Potatoes, Celery, Onion, Dill, Parsley – I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!
• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
• Dijon Mustard – for a really nice flavor and texture, this dijon is a favorite in our pantry… I’d stay clear from yellow prepared mustard for this recipe.
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend. 

1. Add chopped purple potatoes to a medium pot. Cover with cold water to about 1 inch over the potatoes. Bring to a boil, then allow potatoes to cook for 6 to 8 minutes until they are fork tender. Drain and set aside.
2. In a large bowl, add the cooked potatoes, chopped celery, green onions, parsley and dill.  Toss well to combine.
3. To make the dressing, add all the dressing ingredients to a blender (olive oil, parsley, green onion, dill, lemons, dijon mustard, and garlic). Blend on low speed and work up to high speed until the dressing is smooth and creamy.
4. Pour dressing over potato salad and toss well so each potato is coated in dressing. Serve warm or allow the potato salad to chill. Will last up to 3 days covered in the refrigerator.

As always, if you make this vegan and gluten free purple potato salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Purple Potato Salad, No Mayo

The Herbeevore

This purple potato salad has a no-mayo dressing made with dill and herb vinaigrette, and is loaded with fresh vegetables in a tangy dressing. We used Blue Adirondack potatoes that we grew in our garden this year to make this amazing purple potato salad recipe.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 10 people

Calories 177 kcal

Ingredients

  

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For the Purple Potato Salad

• 2 lbs purple potatoes chopped into bite sized pieces
• 3 stalks celery chopped
• 2 green onions sliced
• 1 tablespoon fresh parsley
• 1 teaspoon chopped dill

For the Vinaigrette Dressing

• 1/2 cup olive oil
• 1/4 cup fresh parsley
• 3 green onions roughly chopped
• 1 tablespoon fresh dill
• 2 lemons juiced (about 1/4 cup)
• 1 tablespoon dijon mustard
• 3 cloves garlic
• Himalayan Sea Salt and Pepper to Taste

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Instructions

 

• Add chopped purple potatoes to a medium pot. Cover with cold water to about 1 inch over the potatoes. Bring to a boil, then allow potatoes to cook for 6 to 8 minutes until they are fork tender. Drain and set aside.
• In a large bowl, add the cooked potatoes, chopped celery, green onions, parsley and dill.  Toss well to combine.
• To make the dressing, add all the dressing ingredients to a blender (olive oil, parsley, green onion, dill, lemons, dijon mustard, and garlic). Blend on low speed and work up to high speed until the dressing is smooth and creamy.
• Pour dressing over potato salad and toss well so each potato is coated in dressing. Serve warm or allow the potato salad to chill. Will last up to 3 days covered in the refrigerator.

Nutrition

Calories: 177kcalCarbohydrates: 19gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 26mgPotassium: 448mgFiber: 3gSugar: 1gVitamin A: 237IUVitamin C: 33mgCalcium: 27mgIron: 1mg

Keyword adirondack blue potato salad, blue potato salad recipe, no mayo purple potato salad, potato salad with purple potatoes, purple potato salad no mayo, purple potato salad recipe

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