Red & Purple Potato Salad

While this recipe calls for red and purple potatoes, you can use whatever potatoes you have on hand, and in whatever ratios, so consider the color and exact pounds per color to simple be a guideline.

IMPORTANT: This recipe makes A LOT! We like to make it once and enjoy it multiple times throughout the week, plus we have a young man with a teenage appetite at home. So whether that's your plan goal, or you need a bunch for a potluck event, this is a good size to cover those needs.

However, if your feeding just a few, you can just slide the serving slider down to whatever number you prever in order to reduce the recipe quantities. Or, if you're not seeing eh slider, just divide this recipe in half for 4-6 servings instead of our estimated 12 servings.

See Recipe Notes at for additions and adjustments.

Course Side Dish

Cuisine American

Keyword picnic, Potato salad, potato salad with boiled eggs, potato salad with herbs, potluck dish, purple potato salad, purple potato salad recipe, red and purple potato salad recipe, red potato salad, summer salad

Prep Time 1

Cook Time 20

Chill before serving (optional) 2

Servings people

Calories 357kcal

Ingredients

2 pounds purple potatoes scrubbed and cut into bite-sized chunks
2 pounds red potatoes scrubbed and cut into bite-sized chunks
7 large boiled eggs peeled and chopped
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced celery
1 cup purple onion diced, or red onion
2 cloves garlic minced
1 cup fresh cilantro coarsely chopped
1/2 cup fresh parsley finely chopped
1.5 cups mayonnaise
2 tablespoons dijon mustard
2 tablespoons freshly squeezed lime juice
1 cup dill relish (Optional if you don't care for dill pickles, or you can use less).

Instructions

Cooking the Potatoes

Steam or boil chopped potatoes until tender, but not mushy, (10-20 minutes)
While potatoes are cooking, chop the herbs and mix together the dressing.
When potatoes are tender, remove from stove and remove the steam basket and rinse them with cool water to help stop the cooking and to expedite the cooling. We use the potato water to drink for the nutrients, (plus it's a pleasant warm flavored broth), or use it for soup broth, or pour it on plants. Then finish any mixing of ingredients.

Chop Veggies & Herbs

Chop onions, celery, garlic, parsley & cilantro and mix together in a separate bowl.

Prepare Mayonnaise Dressing

In the mixing or serving bowl you plan to use, measure out and blend together the mayo, salt, pepper, dijon, lime juice and minced garlic.

Mix Together All Ingredients

Add in cooled cooked potatoes and stir all together gently but thoroughly, so as not to mash up any of the potatoes.
Stir in the chopped veggies and herbs.
Adjust seasonings to taste.
Chill a couple hours before serving for best flavor. (Optional)

Nutrition