Purple Potato Salad, 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.
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 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
- Sea Salt and Black Pepper
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
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!