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This eye-catching purple potato salad turns a basic side into a colorful masterpiece that'll liven up any meal with its bold hues and crisp flavors. The bright pink radishes and vivid green onions make a stunning contrast against the rich purple potatoes.
I whipped this salad up for the first time at a backyard gathering when I wanted to bring something that would turn heads. The second I set it down, all talking stopped as everyone stared at the gorgeous colors. It's now on the must-have list for all our family get-togethers.
Ingredients
- Purple potatoes: Give that amazing base color and have a slightly earthy taste compared to white potatoes. Go for hard potatoes with no mushy areas.
- Green onions: Bring a light zing and gorgeous color pop. Pick ones with fresh green parts.
- Radishes: Add spicy texture and bright pink splashes. Go for hard radishes with vivid coloring.
- Sour cream: Makes a smooth, tangy sauce base. Whole fat tastes best for that rich feel.
- Olive oil: Gives the dressing silkiness. Pick a nice extra virgin for better taste.
- Fresh lemon juice: Lifts all the flavors. Always squeeze it fresh instead of using the bottle stuff.
- Kosher salt: Boosts flavors without being too salty. Many cooks like the Diamond Crystal kind.
- Fresh ground black pepper: Adds light heat. Grind it right before using for best flavor punch.
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Step by Step Instructions
- Prepare the potatoes:
- Wash and brush potatoes carefully to get rid of dirt. Get a big pot with water, toss in a few pinches of kosher salt, and let it come to a boil. Cook potatoes about 20 minutes until they're soft when poked with a fork. Drain well and run under cold water to stop them cooking more. For a fancy look, pull the skins off while they're still warm. It takes a bit longer but makes the dish prettier with brighter colors. Cut into small chunks about an inch big.
- Prepare the vegetables:
- Cut green onions into thin slices using both white and green sections for taste and color variety. Slice radishes into thin circles to show off their pretty pink middles and add spicy crunch throughout the dish.
- Make the dressing:
- In a little bowl, mix sour cream, olive oil, fresh lemon juice, and kosher salt. Stir until fully smooth and blended. This easy dressing lets the veggie tastes and colors stay the main attraction.
- Assemble the salad:
- Drizzle the smooth dressing over your prepped potatoes. Add plenty of freshly ground black pepper. Mix everything together carefully so you don't mash the potatoes. Try a bite and add more salt if needed. The finished dish should be creamy with lively, well-balanced flavors.
When I first cooked this with purple potatoes from our local market, my kid thought I'd colored regular potatoes and wouldn't even try them. After one tiny, doubtful bite, she said they were tastier than normal potato salad and now helps me find the darkest purple ones she can spot.
Make Ahead Tips
You can fix this salad up to a day before you need it, though the colors look best when it's just made. Keep it in a sealed container in your fridge. The key thing about leftover potato salad is letting it warm up completely before eating. Cold temps really dull the taste. Before serving leftovers, wake it up with a fresh squeeze of lemon and a little pinch of salt to bring all the flavors back to life.
Ingredient Swaps
Can't find purple potatoes? This works great with other kinds too. Try fingerlings for a fancy shape or small red potatoes for another pop of color. You can swap the sour cream with Greek yogurt for a tangier taste that packs more protein. Vegan sour cream fits perfectly for a dairy-free option that's still creamy. Green onions can be traded for chives or dill for different flavors while keeping that nice color contrast.
Serving Suggestions
This bright salad goes great with foods hot off the grill, especially chicken or pork. For a full veggie meal, serve it with grilled portobello mushrooms and a basic green salad. The purple potato salad really stands out at potlucks where its unique look catches eyes among the usual dishes. For a fancy plated look, put a scoop on butter lettuce leaves with an extra radish slice on top.
About Purple Potatoes
Purple potatoes have been grown for thousands of years, starting in Peru and Bolivia where the Incas thought they were fit for kings. Their deep color comes from natural anthocyanin pigments, the same good stuff found in blueberries and pomegranates. Besides looking cool, purple potatoes don't spike blood sugar as much as regular ones and pack about four times the antioxidants. They taste a bit nuttier than white potatoes, with medium starch levels that make them perfect for salads since they don't fall apart after cooking.
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Frequently Asked Questions
- → What’s the best way to cook purple potatoes?
Wash and scrub them clean. Pop them in boiling water for about 20 minutes until soft enough to slice. Peel if you’d like a smoother look, then chop them into bite-size pieces to use however you want.
- → Can I swap the sour cream for something vegan?
Definitely! Use a vegan version of sour cream to make it creamy while keeping it plant-based. It still gives a rich, tasty touch.
- → Why does this dish stand out?
The mix of bright purple potatoes, crisp radishes, and fresh onions makes it pop visually. The creamy, lemony dressing ties all the flavors into a balanced, delicious combo.
- → Can I make this ahead of time?
For sure! Prep it in advance and keep it in the fridge. Just let it sit at room temperature before digging in. A squeeze of fresh lemon and a sprinkle of salt will revive the flavors beautifully.
- → Are there fun tweaks I can try?
Toss in chopped herbs like dill or parsley for a fresh hit. Adding nuts or seeds gives it a fun crunch. For a lighter version, go for a vinaigrette instead of the creamy dressing.