I love Purple Potato Salad for its pop of color and its soft, rich taste. I make it when I want a side that looks fancy but stays simple to make, and I often read about the health side of purple potatoes like the health benefits of purple sweet potatoes while I cook.

Dad James taught me to keep recipes easy and honest, and he always asked for a second scoop of this salad at family picnics.

Your Ingredients List

2 pounds purple potatoes
4 green onions
8 radishes
½ cup sour cream (or Vegan Sour Cream)
1 tablespoon olive oil
2 tablespoons fresh lemon juice (1/2 lemon)
½ teaspoon kosher salt
Fresh ground black pepper

My Go-To Equipment

I use a big pot for boiling the potatoes and a large bowl to mix the salad. A good sharp knife makes quick work of the radishes and green onions. If you want to learn more about whether you should peel purple potatoes, I often point readers to advice on peeling purple sweet potatoes for extra tips.

The Simple Steps to Follow

Rinse and scrub the potatoes.
Fill a large pot with water and add a few pinches of kosher salt.
Bring the water to a boil.
Boil the potatoes for about 20 minutes until tender.
Test a potato with a fork to see if it slides through easily.
Drain the potatoes and run them under cold water.
Slip the skins off the potatoes if you want a polished look.
Cut the potatoes into bite sized pieces.
Thinly slice the green onions and the radishes.
In a small bowl, mix sour cream, olive oil, lemon juice, and the kosher salt.
Pour the dressing over the potatoes.
Add plenty of fresh ground black pepper.
Mix gently to combine.
Taste and add more kosher salt if needed.
Serve at room temperature.

Healthy Twists on a Classic

I like to add small healthy swaps that still keep my Purple Potato Salad tasty. Try plain yogurt instead of some of the sour cream for less fat but the same cream feel. Add chopped herbs like dill or parsley for fresh notes. For a bright acid hit, add extra lemon or a splash of apple cider vinegar. If you wonder how purple potatoes taste compared to other kinds, I also point readers to a note on how purple sweet potatoes taste different to help you pick the best option for your plate.

Serving Suggestions From My Table

I serve this salad at room temp. It pairs well with grilled chicken, roasted fish, or a simple green salad. For a picnic, pack the dressing on the side and toss before you serve. If you bring it to a potluck, arrange it in a shallow bowl and add extra sliced radishes on top for color. I like to pass it with a warm loaf of bread and a platter of sliced cheeses for easy sharing.

Getting It Just Right

Get the potato texture right by testing with a fork as they boil. You want them tender but not mushy. If your potatoes are small, check them earlier. Slip the skin off if you want a cleaner look, but keep it on if you want more fiber and a rustic feel. Mix the dressing in a small bowl first so it coats the potato pieces evenly. Taste after you mix and add salt a bit at a time. I trust my nose and my fork to tell me when it is done.

How to Store Leftovers

Put leftovers in an airtight container and chill within two hours of serving. The salad keeps well for three days in my fridge. Before serving leftovers, bring the salad to room temperature and add a splash of lemon juice and a pinch of salt to freshen the flavor. If the salad seems dry, stir in a teaspoon of olive oil or a little more sour cream.

Enjoy Every Moment

I make this salad when I want to slow down for a few quiet minutes in my kitchen. The color lifts my table and the taste keeps people talking. Share it with family, friends, or enjoy a bowl on your own with a warm cup of tea.

A Few Common Questions

Can Purple Potato Salad be made ahead of time?

Yes, I make Purple Potato Salad a day ahead for busy events. Chill it in an airtight container and mix in a little extra lemon juice and salt before serving to freshen it.

How long does Purple Potato Salad keep in the fridge?

Purple Potato Salad will keep for about three days in the fridge. I store it in a sealed container and always give it a quick taste and a splash of lemon before serving again.

Do the potatoes need to be peeled for Purple Potato Salad?

You do not have to peel the potatoes for Purple Potato Salad. I sometimes peel them for a neat look, but I leave the skin on when I want more texture and fiber.

Purple Potato Salad

Author: sarah
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and tasty Purple Potato Salad that combines colorful ingredients for a delightful side dish perfect for picnics or family gatherings.

Ingredients

Scale

2 pounds purple potatoes
4 green onions
8 radishes
½ cup sour cream (or Vegan Sour Cream)
1 tablespoon olive oil
2 tablespoons fresh lemon juice (1/2 lemon)
½ teaspoon kosher salt
Fresh ground black pepper to taste

Instructions

Rinse and scrub the potatoes.
Fill a large pot with water and add a few pinches of kosher salt.
Bring the water to a boil.
Boil the potatoes for about 20 minutes until tender.
Test a potato with a fork to see if it slides through easily.
Drain the potatoes and run them under cold water.
Slip the skins off the potatoes if you want a polished look.
Cut the potatoes into bite-sized pieces.
Thinly slice the green onions and the radishes.
In a small bowl, mix sour cream, olive oil, lemon juice, and the kosher salt.
Pour the dressing over the potatoes.
Add plenty of fresh ground black pepper.
Mix gently to combine.
Taste and add more kosher salt if needed.
Serve at room temperature.

Notes

This salad can be made ahead of time. If the salad seems dry, stir in a teaspoon of olive oil or a little more sour cream before serving leftovers.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 3g
Sodium: 350mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 5g
Cholesterol: 10mg

Keywords: purple potato salad, easy salad, picnic side dish, colorful salad, healthy recipes