This bold and beautiful Purple Potato Salad Recipe is packed with flavor, made in under 30 minutes, and perfect for picnics, potlucks, or a bright weeknight dinner!
I first started making this purple potato salad recipe when I lived in Tonga, where the markets were full of fresh, vibrant produce—especially purple potatoes. I’d toss them with citrusy dressings and wild herbs, and that island-style inspiration stuck. Now it’s a favorite for summer BBQs and easy family dinners.
If you love colorful veggie sides, try my Sweet Pickled Beets recipe or Mediterranean Green Bean Salad.
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💖 Why This Recipe Works
- Naturally vibrant: Boiled with skins on and rinsed cold to keep that bold purple color intact.
- Herby, light dressing: Skips the mayo for a lemony vinaigrette that’s super fresh.
- Great for make-ahead: Gets even tastier after chilling in the fridge for a few hours.
⭐ Star Ingredients
- Purple Potatoes: I love how they hold their shape and look stunning—plus, they’re full of antioxidants.
- Lemon Juice: Brightens everything up and cuts through the earthy potatoes perfectly.
- Ground Mustard: Adds just the right zing to bring the vinaigrette together.
- Tarragon & Parsley: My go-to herb combo for fresh, slightly sweet flavor with a little twist.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- No purple potatoes? Red-skinned or Yukon Gold potatoes work beautifully too.
- Make It Creamy (Island-Style Version): Swap vinaigrette for a quick coconut dressing: ¼ cup coconut cream, 1 tablespoon lemon juice, pinch of salt + fresh herbs.
- Add protein: Toss in boiled eggs, grilled chicken, beans, quinoa, or lentils to make it more filling.
- Zesty twist: Use lime juice or a splash of white wine vinegar instead of lemon.
- Crunch factor: Add celery, radish, or quick-pickled onions for extra texture.
Love potato salad as much as I do? Don’t miss my Beet And Sweet Potato Salad or the cozy, flavor-packed Crispy Smashed Potato Salad both totally different, both delish.
Optional Add-Ins (If You're Feeling Fancy)
Few mention optional beans, quinoa, or lentils. You could suggest a light bean-boosted version (e.g., mixed beans, chickpea salad style), tying to your healthy, plant-based spin . That adds versatility and veggie-lovers appeal.
- Sliced Boiled Eggs
- Chopped Celery or Radish
- Quick Pickled Red Onions
- Toasted Pine Nuts or Pepitas
- Crumbled Feta or Goat Cheese
Toss in any of these for texture, flavor, or to dress it up for a crowd!
🔪 How To Make Purple Potato Salad with Herbed Vinaigrette
- Step 1: Place halved purple potatoes in a pot, cover with water, and boil for 12–15 minutes until fork-tender. Before draining, reserve 1–2 tablespoons of the starchy cooking water. Rinse under cold water to stop the cooking and help keep that bold color.
- Step 2: In a small bowl, whisk olive oil, lemon juice, mustard, shallots, herbs, and a splash of the reserved cooking water.
- Step 3: Add potatoes to a large bowl, pour on the vinaigrette, and mix gently to coat.
- Step 4: Let it sit in the fridge for 30 minutes, then top with lemon zest and enjoy!
💡 Hint: Add your vinaigrette while the potatoes are still slightly warm—they soak up more flavor that way, and you get that perfectly marinated, not-mushy magic every time.
👩🍳 Expert Tips
- Boil with the skins on to preserve color and nutrients—then cool quickly under cold water.
- Don’t skip the lemon zest topping. It gives that bright pop right at the end.
- Let it warm slightly before serving. Cold fridge potatoes can dull the flavor—10 minutes at room temp is perfect.
💭 FAQs
Yes! They’re slightly nuttier and earthier but still super creamy—perfect for this potato salad recipe.
Purple potatoes can lose their vivid hue if overcooked or exposed to too much acid too early. Boiling them with the skins on and rinsing with cold water right after cooking helps lock in that deep color. Skip the aluminum pots too—they can react with anthocyanins and dull the magic.
Roasting brings out a nuttier flavor and slightly drier texture—great for crispy potato salads. But for this vinaigrette version, boiling keeps things tender and juicy, with color fully intact. If you wish to roast, do so at 400°F (200°C) for about 25 minutes. This will add a crispy texture.
Definitely. In fact, it’s even better the next day once the vinaigrette soaks in.
💖 Serving Suggestions
- Air Fryer Salmon Fillets: Crispy, juicy, and made for purple potatoes.
- Korean Beef in the Air Fryer: Sweet, spicy, and totally luau-worthy.
- Instant Pot Feta Pasta Salad: Creamy, cheesy, and protein-packed.
- Air Fryer Crispy Chicken Wings: No-fuss crispy chicken = perfect match.
- Air Fryer Shrimp With Paprika and Garlic: Bold, garlicky shrimp = instant upgrade.
Leftovers Tip: Chop leftover salad and pan-fry it into a crispy potato hash. Top with a fried egg and thank me later!
🍽 More Fantastic Side Dishes!
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Purple Potato Salad With Herbed Vinaigrette
Ingredients
- 1.5 Lbs Purple potatoes washed & halved or quartered for smaller pieces
- ½ Cup Olive Oil
- 2 Tablespoons Lemon Juice (approx. 1 lemon)
- 1 Tablespoon Ground Mustard
- 1 Tablespoon Shallots Minced
- 2 Tablespoon Flat Leaf Parsley
- 2 Teaspoons Dried Tarragon
- ½ Teaspoon Dried Chives
- Sea Salt To Taste
- Fresh Lemon Zest Optional Topping
Instructions
- Boil the potatoes: Place halved purple potatoes in a pot, cover with water, and boil for 12–15 minutes until fork-tender.
- Save some magic water: Before draining, reserve 1–2 tablespoons of the starchy cooking water.
- Cool the potatoes: Rinse under cold water to stop the cooking and help keep that bold color.
- Make the vinaigrette: In a small bowl, whisk olive oil, lemon juice, mustard, shallots, herbs, and a splash of the reserved cooking water.
- Toss it all together: Add cooled potatoes to a large bowl, pour on the vinaigrette, and mix gently to coat.
- Chill & serve: Let it sit in the fridge for 30 minutes, then top with lemon zest and enjoy!
Notes
- Boil with the skins on to preserve color and nutrients—then cool quickly under cold water.
- Don’t skip the lemon zest topping. It gives that bright pop right at the end.
- Let it warm slightly before serving. Cold fridge potatoes can dull the flavor—10 minutes at room temp is perfect.
I’ve made this purple potato salad a few times now and it always gets compliments! The herbed vinaigrette is so fresh and tangy—it really makes the colors and flavors pop.
Not only is this dish taste amazing, but it’s so beautiful!