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

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.

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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

purple potato salad no mayo with herbs green onion parsley and dill vegan gluten free vegetarian purple potatoes

Make Purple Potato Salad Dairy Free for a Healthy Version

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 healthier 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 and healthy recipes are fantastic meatless and dairy free meals for your table.

What’s In This Purple Potato Salad Recipe?

purple potato salad recipe with blue potatoes no mayo fancy potato salad without mayonnaise recipe

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 healthy 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 healthy 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.

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Other Simple Potato Side Dish Recipes You’ll Love!

Oven Baked Steak Fries Recipe (Vegetarian, Gluten Free, Vegan)

Baked Au Gratin Potatoes (Vegetarian, Family Recipe)

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)

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Get the Same Ingredients for this Purple Potato Salad Dressing Recipe

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!

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!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

purple potato salad no mayo with herbs green onion parsley and dill vegan gluten free vegetarian purple potatoes

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 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Side Dish
Cuisine American
Servings 10 people
Calories 177 kcal

Ingredients
  

For the Purple Potato Salad

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

For the Vinaigrette Dressing

  • 1/2 cup olive oil
  • 1/4 cup parsley leaves
  • 3 green onions roughly chopped
  • 1 tablespoon fresh dill
  • 2 lemons juiced (about 1/4 cup)
  • 1 tablespoon dijon mustard
  • 3 cloves garlic
  • Salt and Tellicherry pepper to taste

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
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dairy Free, Easy Weeknight Meals, For Entertaining, Gluten Free, Make Ahead, Salads, Side Dishes, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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