Move over, boring potato salad! Have this PRETTY one made with purple potatoes instead!! NO MAYO makes it healthier and perfect for picnics, parties, potlucks and events!!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: can potato salad be frozen, purple potato salad, simple potato salad, vinegar potato salad, what goes with potato salad
Servings: 12
Calories: 102kcal
Author: Averie Sunshine
Ingredients
2poundsbaby purplered, and Yukon gold potatoes (I get mine at Trader Joe’s)
2teaspoonskosher saltfor the boiling water
1cuppink and purpleEaster egg radishes, trimmed and very thinly sliced (red or other radishes may be substituted)
⅔cupred oniondiced small (rinse in cold water to mellow the bite)
½cupfresh parsleyregular or Italian flat-leaf, finely chopped
Instructions
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.
Notes
Storage: Potato salad will keep airtight in the fridge for up to 5 days.Adapted from Bacon Potato Salad.