Think, Eat, Be Healthy

Purple Potato Salad Recipe

purple potato salad

Purple potato salad adds a lot of anti-inflammatory and antioxidant compounds to your healthy whole food diet.

About purple potato salad

Purple potato salad is a pretty basic recipe with a little extra zip from homemade mustard and horseradish sauce. The big difference is the use of purple potatoes instead of the usual reds or Yukon golds. The purple potatoes and red bell pepper add a lot of extra anti-inflammatory compounds and antioxidants to this recipe.

Except for the potatoes, all of the ingredients in purple potato salad are raw(if you make your own mayonnaise). This makes for a nice crunchy texture. This recipe is also gluten-free, grain-free and suitable for any healthy whole food diet. Using vegenaise in place of mayonnaise will make a fully vegan potato salad.

Purple potato salad makes a super side to go with hot or cold sandwiches, a cold hot-weather salad plate, ribs or to take along on a picnic. Many variations are possible Make it a curried potato salad by using fresh or powdered turmeric and garam masala spice mix instead of the mustard and horseradish sauce. Lighten things up a little by using lime juice and avocado oil in place of mayonnaise. Give this salad an Asian twist with fresh or dried chile peppers, lime zest, ginger root and fresh cilantro.

purple potato salad ingredients

Preparing this purple potato salad recipe is fast and easy because of the small number of ingredients.

Ingredients for purple potato salad

10-15 purple potatoes, depending on size and amount of salad desired  1 stalk of celery, 1.8-inch diced

1/2 red bell pepper, 1/8-inch diced                                                               1/2 small yellow onion, 1/8-inch diced

1/2 fermented dill pickle, 1/8-inch diced                                                      1 tablespoon mustard

1 tablespoon horseradish sauce                                                                      2-3 tablespoons mayonnaise

Sea salt and freshly ground black pepper to taste

Purple potato salad ingredients

Purple potato salad ingredients ready to toss together to make the finished salad.

Preparing purple potato salad

1. Boil or steam whole purple potatoes until tender but still able to hold their shape.

2. Cool the cooked potatoes under cold running water and drain well. It is fine if the potatoes are still warm when the salad is put together.

3. While the potatoes are draining, cut the rest of the ingredients and put into a mixing bowl.

4. Cut the cooled and drained potatoes into the desired size pieces and add to the other ingredients in the mixing bowl.

5. Add the mustard, horseradish, mayonnaise and a little salt and pepper.

6. Toss all of the ingredients until well mixed together and all of the vegetables are evenly coated.

7. Taste and add more salt and/or pepper if needed.

8. Cover and chill thoroughly in the refrigerator before serving. Check again for salt and pepper and mix well one more time.

Raw garden vegetable salad

Purple potato salad is a fantastic addition to any cold plate or as a side dish for an entree.


Infinite variations are possible with this salad. Please play around with the dressing(vegenaise and various vinaigrettes make good alternative to the basic recipe ingredients. Add or substitute vegetables of your choice: green bell pepper, daikon or red radish, red onion or leek, etc… Fresh herbs are always a nice addition and add a lot of extra nutrition.

The potatoes can be cooked ahead, up to a day or two. For a different flavor, try using leftover oven-roasted potatoes instead of steaming them. The raw vegetables can also be sauteed in butter or olive oil until lightly browned for a sweeter and richer flavored salad.

This salad will keep well for several days in a covered, refrigerated container.

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