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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

For the Vinaigrette Dressing

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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