Purple Potato Salad Recipe (No Mayo)

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.

A great non-traditional potato salad recipe made with purple or blue potatoes.

This picnic and pot luck classic potato salad, but give it a blue vibe!  This purple potato salad without mayo is a bright and fresh way to get delicious fresh herbs to your table.  We ended up harvesting about 20 lbs of Blue Adirondack potatoes from our garden this year… but you can buy them from Whole Foods or almost any grocery store!

I made this purple potato salad for our Labor Day BBQ this year and it was a hit! It’s loaded with fresh parsley and dill, and made with a herby dressing with green onions and spices.  This is a great no mayo purple potato salad you’ll want to make again & again!

This No Mayo Purple Potato Salad Is:

• Bright
• Herby
• Fresh
• Crunchy
• Loaded with Flavor
• A Great BBQ Recipe
• Vegetarian, Gluten Free, Vegan

Make Purple Potato Salad Dairy Free 

This dairy free purple potato salad is a fantastic take on the classic without all the dairy. I’m all about making recipes plant-based and dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy recipes are fantastic meatless and dairy free meals for your table.

What’s In This Purple Potato Salad Recipe?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Potatoes, Celery, Onion, Dill, Parsley
• Olive Oil: I like to use this fruity 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
• 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. 

Fancy Potato Salad Recipes for Entertaining

This purple potato salad is what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a tasty home cooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time. 

Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)!  If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!

How Do I Make Purple Potato Salad, No Mayo?

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.

 

Other Simple Potato Side Dish Recipes You’ll Love!

Air Fryer Potato Peels Recipe (Vegan, Gluten Free)

Baked Hasselback Potatoes (Vegan, Gluten Free, Vegetarian)

Sheet Pan Egg and Hash Brown Bake Recipe (Vegetarian, Gluten Free)

Share This Purple Potato Salad Dressing Recipe

Purple Potato Salad, No Mayo

Kelly Jensen

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 3 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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