Purple Potato Salad

Purple Potato Salad
Diana Rattray
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
349 Calories
24g Fat
30g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 349
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 19%
Cholesterol 13mg 4%
Sodium 813mg 35%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Protein 4g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're looking for something a little different for your summer cookout, try this flavorful purple potato salad. The lime juice and mayonnaise dressing and the fresh chopped cilantro give this salad flavor, while celery and onions add crunch. Cool the cooked potatoes thoroughly for easier dicing.

Refrigerate the prepared salad for at least 2 hours for the best flavor.


  • 2 pounds purple potatoes, peeled and cut in chunks
  • 1 1/2 teaspoons salt, divided
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 cup diced celery
  • 1/2 cup diced purple onion
  • 1 clove garlic (minced and mashed to a paste, or about 1/2 teaspoon garlic powder)
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 3/4 to 1 cup mayonnaise
  • 1 tablespoon lime juice

Steps to Make It

  1. Gather the ingredients.

  2. Put the cut-up potatoes in a medium saucepan; cover with water and add 1 teaspoon of salt. Bring to a boil; cover, reduce heat to medium-low, and continue cooking for about 15 to 20 minutes, or until the potatoes are fork tender.

  3. Drain and set the pan aside to let potatoes cool completely. Leave cover on but ajar.

  4. Meanwhile, prepare the celery, onion, and garlic, and combine them in a large bowl.

  5. Cut the cooled potato chunks into 3/4- to 1-inch pieces.

  6. Toss the potatoes with the vegetables in the mixing bowl and the remaining 1/2 teaspoon salt and the freshly ground black pepper. Add the cilantro and parsley and toss lightly to blend.

  7. Combine 3/4 cup mayonnaise with the lime juice and stir to combine.

  8. Add the dressing to the potatoes and mix gently to coat the vegetables. Taste and add more mayonnaise and seasonings, as needed. For best flavor, make this potato salad and refrigerate for at least 2 to 4 hours before serving time.

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