Purple Potato Salad With Herbed Vinaigrette
This vibrant purple colored potato salad recipe features lemon herb vinaigrette, bold color, and fresh flavor—ready in just 30 minutes!
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.
Nutrition
Calories: 254kcalCarbohydrates: 21gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 36mgPotassium: 532mgFiber: 3gSugar: 1gVitamin A: 425IUVitamin C: 29mgCalcium: 29mgIron: 1mg
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