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This purple potato salad transforms an ordinary side dish into a vibrant showstopper that will brighten any meal with its striking colors and fresh flavors. The electric pink radishes and bright green onions create a gorgeous contrast against the deep purple potatoes.
I first made this salad for a summer potluck where I wanted to bring something unexpected. The moment I placed it on the table, conversations stopped mid sentence as everyone admired the stunning colors. Now it's requested at every family gathering.
Ingredients
- Purple potatoes: Provide the stunning base color and have a slightly nutty flavor compared to regular potatoes. Look for firm potatoes without soft spots.
- Green onions: Add a mild bite and beautiful color contrast. Choose ones with crisp green tops.
- Radishes: Contribute peppery crunch and vibrant pink color. Select firm radishes with bright coloring.
- Sour cream: Creates a creamy, tangy dressing base. Full fat works best for richness.
- Olive oil: Adds smoothness to the dressing. Use a good quality extra virgin for best flavor.
- Fresh lemon juice: Brightens all the flavors. Always use fresh rather than bottled.
- Kosher salt: Enhances everything without being too harsh. Diamond Crystal brand is preferred by many chefs.
- Fresh ground black pepper: Adds subtle heat. Grind it fresh for maximum flavor.
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Step by Step Instructions
- Prepare the potatoes:
- Thoroughly rinse and scrub the potatoes to remove any dirt. Fill a large pot with water, add several pinches of kosher salt, and bring to a boil. Cook the potatoes for approximately 20 minutes until they yield easily to a fork. Drain thoroughly and cool under cold running water to stop the cooking process. For an elegant presentation, slip the skins off while still warm. This takes a few extra minutes but creates a more refined dish with vibrant color. Cut into bite sized pieces about one inch large.
- Prepare the vegetables:
- Slice the green onions thinly using both white and green parts for flavor and color variation. Cut the radishes into thin rounds to showcase their beautiful pink centers and provide a peppery crunch throughout the salad.
- Make the dressing:
- In a small bowl, combine the sour cream, olive oil, fresh lemon juice, and kosher salt. Whisk until completely smooth and integrated. This simple dressing allows the vegetable flavors and colors to remain the stars of the dish.
- Assemble the salad:
- Pour the creamy dressing over the prepared potatoes. Add generous amounts of freshly ground black pepper. Fold everything together gently to avoid breaking the potatoes. Taste and adjust seasoning with additional salt if needed. The finished salad should be creamy with bright, balanced flavors.
The first time I made this with purple potatoes from our farmers market, my daughter thought I had dyed regular potatoes and refused to try them. After one reluctant bite, she declared them even better than regular potato salad and now helps me pick out the deepest purple ones she can find.
Make Ahead Tips
This salad can be prepared up to 24 hours in advance, though the colors are most vibrant when freshly made. Store in an airtight container in the refrigerator. The most important tip for serving leftover potato salad is to allow it to come completely to room temperature before eating. Cold temperatures dull the flavors significantly. Before serving leftover salad, brighten it with an additional squeeze of fresh lemon juice and a pinch of salt to wake up all the flavors again.
Ingredient Swaps
If purple potatoes are unavailable, this recipe works beautifully with other potato varieties. Try fingerling potatoes for an elegant shape or baby red potatoes for another colorful option. The sour cream can be replaced with Greek yogurt for a tangier, higher protein alternative. Vegan sour cream works perfectly for a dairy free version without compromising creaminess. Green onions can be swapped with chives or dill for different flavor profiles while maintaining the beautiful color contrast.
Serving Suggestions
This vibrant salad pairs wonderfully with grilled meats, especially chicken or pork. For a complete vegetarian meal, serve alongside grilled portobello mushrooms and a simple green salad. The purple potato salad makes a stunning addition to potluck gatherings where its unique appearance draws attention among traditional dishes. For an elegant plated presentation, serve a portion on butter lettuce leaves with an extra radish slice for garnish.
About Purple Potatoes
Purple potatoes have been cultivated for thousands of years, originating in Peru and Bolivia where they were considered food of royalty by the Incas. Their deep color comes from natural anthocyanin pigments, the same antioxidants found in blueberries and pomegranates. Beyond their striking appearance, purple potatoes have a slightly lower glycemic index than regular potatoes and contain about four times the antioxidants. Their flavor is subtly nuttier than white potatoes, with a medium starch content that makes them perfect for salads since they hold their shape well after cooking.
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Frequently Asked Questions
- → How do I prepare purple potatoes?
Start by rinsing and scrubbing the potatoes. Boil them for about 20 minutes until tender, then drain and optionally peel their skins for a polished look. Cut into bite-sized pieces for use in salads or other dishes.
- → Can I use a vegan substitute for the sour cream?
Yes, you can replace sour cream with vegan sour cream for a plant-based option. The dressing will still be creamy and flavorful while suiting dietary preferences.
- → What makes this salad unique?
The combination of vibrant purple potatoes, crisp radishes, and zesty green onions creates a visually striking dish. The tangy, creamy dressing adds depth and balances the flavors beautifully.
- → Can I prepare this salad in advance?
Absolutely! You can make the salad ahead of time. Store in the refrigerator, and before serving, bring it to room temperature. Add a bit more fresh lemon juice and kosher salt to refresh the flavors.
- → What variations can I try with this salad?
You can add chopped herbs like parsley or dill for extra freshness. For crunch, toss in some toasted nuts or seeds. Alternatively, experiment with different dressings like vinaigrette for a lighter take.