Purple Potato Salad is a direct result of my obsession with purple potatoes! I saw them in a local grocery store for the first time last year and was intrigued.
A little online research of purple potatoes convinced me to try them. They are a little more expensive than regular potatoes, but they’re such a pretty color!
All kidding aside, foods that are purple or deep blue are rich in an antioxidant called anthocyanin, which boosts immunity and has cancer fighting properties. And, as I’ve aged, I developed a deeper interest in my overall health and become more conscious of what I’m putting into my mouth!
So, last year, I made three recipes using purple potatoes and you can get those earlier recipes here:
And now I’ve added one more to my growing collection {grin}!
These photos are not retouched for color; in other words, I did not alter the color in the editing process. So, you will notice that my leaves from my celery are a yellow-green instead of a brightly colored green. That’s because my celery was a little old and had faded. There are only two of us, me and Charlie, and I don’t like to waste food and am a firm believer in using what you have! So, today, you get my yellow-green celery leaves in the photo as garnish {grin}!
They taste just like normal potatoes, although to a refined palate, you might notice a slightly nutty flavor. They have a creamier texture, so they are really ideally suited for mashed potatoes, although you really can substitute them in any potato recipe.
The purple skin does not “bleed” the color purple, but once you cut them open, watch out! Because the purple flesh (because it is moist inside), does “bleed” and will color foods nearby. When I roasted my potatoes for my Tri-colored Roasted Potato Salad, I separated the cut purple potatoes from the other potatoes on the baking sheet.
I’m having family over for an Easter celebration so I’ve tried to “refine” my menu. I want it to be a “classic” Easter brunch, but updated for today’s menus. So, Purple Potato Salad is something I’m considering. Don’t you just love my sweet little purple chenille Easter chick? Here’s a close-up:
If I don’t make it for Easter (I already have 20+ ideas of things I want to make {grin}), then it’s definitely on the menu for our 4th of July celebration. Because, well, it’s sorta blue, don’t you think?
Here’s the recipe:
PrintCalifornia Dreamin’ Purple Potato Salad
Purple Potato Salad is the same as classic potato salad, just using nutrient-rich purple potatoes!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 5 cups 1x
- Category: Salad
- Cuisine: American
Ingredients
- 8 purple potatoes, scrubbed, peeled and chopped into bite-size pieces
- 2 stalks of celery, rinsed and diced (reserve leaves for garnish)
- 1/4 red onion, peeled and finely diced
- 3 hard-boiled eggs, peeled and chopped
- 1/4 cup non-fat Greek yogurt
- 1/2 cup mayonnaise
- Salt to taste
- Pepper to taste
Instructions
- Boil potatoes in salted water until fork-tender (about 5 minutes after they come to a full boil; do not overcook or they will be mushy).
- Drain potatoes in a colander and rinse with cold water to stop the cooking process.
- Put drained potatoes in a mixing bowl.
- Add celery, onion and eggs and gently mix to combine (don’t over-mix the potatoes because you don’t want them mushy).
- In a separate small mixing bowl, combine the Greek yogurt and mayonnaise until well blended.
- Add yogurt/mayonnaise mixture to potato mixture and stir gently until combined.
- Taste; add salt and pepper to taste, stirring gently.
- Refrigerate until ready to serve.
Notes
My husband likes warm potato salad, so he was ready to eat it right away! If your family likes cold potato salad, refrigerate at least 2 hours or overnight to blend flavors.
Tootles,
Related Posts:
(other ideas for Easter)
I love the ideas of using purple potatoes! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks so much for pinning! Purple potatoes are fun for a change of pace, plus an added nutritional boost.
Cute! This would be a great way to get my kids to eat potato salad. Thanks for linking up to this week’s Tasty Tuesday. I have added your recipe to the Tasty Tuesday Pinterest Board.
Yes, I would think that kids might be willing to try it, if for no other reason the the novelty. Thanks for pinning!