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.
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.