Pink and Purple Potato Salad
Pink and purple food. Yes it’s a thing. Can anyone resist pretty pink and purple potato salad? I think not.
I’d much rather have this than your average run-of-the-mill potato salad.
I replaced the heavy mayo, mushy potatoes, and hard-boiled eggs with pretty pink (red) and purple potatoes, crisp pink and purple radishes, and crunchy red onions. Lots of flavors and textures in every bite.
I used one bunch of ‘Easter egg radishes’ from Whole Foods and baby multi-colored potatoes (red, purple, Yukon gold) from Trader Joe’s. Use what you can find in your area.
Everything is tossed in a light yet flavorful dressing made with olive oil, red wine vinegar, dijon mustard, and garlic.
There’s no mayo so it feels lighter and as a bonus you don’t have to worry about it as much at warm outdoor potlucks, picnics, and events. It’s perfect for Memorial Day, Fourth of July, or Labor Day parties.
It’s easy, ready in about 30 minutes, and you can serve it right away or chilled. Either way it’s a great side that’s naturally gluten-free, vegan, and will be sure to disappear anytime you make it.
Pink and Purple Potato Salad
I’d much rather have this pretty pink and purple potato salad with crisp purple radishes and crunchy red onions than your average run-of-the-mill potato salad. Lots of flavors and textures in every bite. Everything is tossed in a light yet flavorful dressing made with garlic, olive oil, red wine vinegar, dijon mustard. It’s easy, ready in about 30 minutes, can serve it right away or chilled, and it’s a great side for parties, picnics, and potlucks.
- 2 pounds baby purple, red, and Yukon gold potatoes (I get mine at Trader Joe’s)
- 2 teaspoons kosher salt, for the boiling water
- 1 cup pink and purple (Easter egg) radishes, trimmed and very thinly sliced (red or other radishes may be substituted)
- 2/3 cup red onion, diced small (rinse in cold water to mellow the bite)
- 1/3 cup olive oil
- heaping 1/4 cup dijon mustard
- 1/4 cup red wine vinegar
- 2 cloves garlic, peeled and finely minced or pressed
- 1 to 2 teaspoons granulated sugar, or to taste
- 1 1/2 teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1/2 cup fresh parsley (regular or Italian flat-leaf), finely chopped
- To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 20 to 25 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside to cool. When they’re cool, halve, quarter, or chop the potatoes into bite-sized pieces.
- To a very large bowl, add the chopped potatoes, radishes, and red onion; set aside.
- To a small bowl, add the olive oil, mustard, red wine vinegar, garlic, sugar, 1 1/2 teaspoons salt, pepper, and whisk to combine.
- Evenly drizzle the dressing over the potatoes in the large bowl, add the parsley, and stir to combine. Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard, oil, vinegar, etc. Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 5 days.
Adapted from Bacon Potato Salad
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