California 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
Scale
- 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.
Find it online: https://tootsweet4two.com/purple-potato-salad/
