Description
A vibrant, plant-based twist on a backyard classic, this Purple Potato Salad combines the antioxidant power of purple potatoes with crunchy vegetables, tangy dressing, and fresh herbs for a truly stunning and nutritious dish.
Ingredients
1.5 lbs purple potatoes (Stokes or Okinawan preferred)
¾ cup celery, diced
½ cup red onion, finely chopped (soak in cold water to mellow)
1 tbsp Dijon mustard
⅓ cup plant-based mayo (cashew-based or avocado oil recommended)
2 tbsp fresh dill, chopped (optional but recommended)
Salt and pepper to taste
Instructions
1. Wash and chop your purple potatoes into 1–1.5 inch chunks. Leave skins on for nutrition and color.
2. Add potatoes to a pot of salted cold water. Bring to a boil, then reduce heat and simmer until fork-tender (20–25 minutes).
3. While potatoes cook, dice the celery and red onion and chop the dill.
4. Drain the cooked potatoes and let them cool for 5–10 minutes.
5. In a large bowl, whisk together mayo, Dijon mustard, salt, and pepper.
6. Fold in potatoes, onion, and celery. Add dill last for maximum aroma.
7. Mix until evenly coated. Chill for 10+ minutes before serving for best flavor.
Notes
Serve with grilled tofu, roasted cauliflower steaks, or wrap it with fresh greens for a portable lunch.
Add seasonal extras like roasted corn (summer), pomegranate (fall), or fennel (winter).
Store refrigerated in an airtight container for up to 4 days.
Avoid over-mixing to preserve color and texture.
Makes a great base for breakfast hash or stuffed peppers with chickpeas and arugula.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Plant-Based
Nutrition
- Serving Size: About 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: purple potato salad, vegan, picnic, plant-based, summer