Pink and Purple Potato Salad
🥔🧅 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!
Servings: 12 servings
Calories: 102cal
Equipment
- 1 Small Bowl
Ingredients
- 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)
- ⅔ cup red onion diced small (rinse in cold water to mellow the bite)
- ⅓ cup olive oil
- heaping 1/4 cup dijon mustard
- ¼ cup red wine vinegar
- 2 cloves garlic peeled and finely minced or pressed
- 1 to 2 teaspoons granulated sugar or to taste
- 1 ½ teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- ½ cup fresh parsley regular 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. I don’t recommend freezing this simple potato salad. The potatoes will become grainy once frozen, as will the fresh radishes and onion.
Adapted from Bacon Potato Salad.
Nutrition
Serving: 1serving | Calories: 102cal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 759mg | Fiber: 1g | Sugar: 2g
