Purple Potato Salad

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 03/7/22
Purple Potato Salad

The Spruce / Madhumita Sathishkumar

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
339 Calories
21g Fat
35g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 339
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 16%
Cholesterol 12mg 4%
Sodium 727mg 32%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 4g
Vitamin C 19mg 94%
Calcium 37mg 3%
Iron 2mg 10%
Potassium 887mg 19%
*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.

Ingredients

  • 2 pounds purple potatoes, peeled and cut into chunks

  • 1 1/2 teaspoons salt, divided

  • 1/8 teaspoon freshly ground black pepper

  • 1/2 cup diced celery

  • 1/2 cup diced purple onion

  • 1 clove garlic, mashed and pasted

  • 1/2 cup coarsely chopped fresh cilantro

  • 2 tablespoons finely chopped fresh parsley

  • 3/4 to 1 cup mayonnaise

  • 1 tablespoon freshly squeezed lime juice

Steps to Make It

  1. Gather the ingredients.

    Purple Potato Salad ingredients

    The Spruce / Madhumita Sathishkumar

  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.

    Purple Potatoes in a pot

    The Spruce / Madhumita Sathishkumar

  3. Drain and set the pan aside to let potatoes cool completely.

    boiled potatoes in a pot

    The Spruce / Madhumita Sathishkumar

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

    celery, onion, and garlic in a bowl

    The Spruce / Madhumita Sathishkumar

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

    purple potatoes cut into small pieces on a cutting board

    The Spruce / Madhumita Sathishkumar

  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.

    potatoes with the vegetables and herbs in a bowl

    The Spruce / Madhumita Sathishkumar

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

    dressing in a bowl

    The Spruce / Madhumita Sathishkumar

  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.

    Purple Potato Salad in a bowl

    The Spruce / Madhumita Sathishkumar

Recipe Tags: