Purple Potato Salad

October  6, 2013
Author Notes

Great for presentation with beautiful contrast of colors and great aroma, this recipe will easily have them coming back for seconds (I think I really am selling it). But I cannot take all the credit, this is adapted from smitten kitchen. —ZombieCupcake

  • Serves 6 to 8
  • 3 1/2 pounds Potato Medley Purple, Red and Yellow Cut into Havles or Quarters
  • 1/3 cup Red Onion Chopped
  • 1 tablespoon White Wine Vinegar
  • 1 cup Plain Greek Yogurt
  • 2 teaspoons Dried Dill
  • 3 Chopped Green Onion
  • 3 round tablespoons Horseradish
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Pepper
  • 1 tablespoon Whole grain Dijon mustard
  • 1 teaspoon Celery seed
In This Recipe
  1. Place potatoes into pot, add water till just covering them. Start boiling potatoes, meanwhile mix the rest of the ingredients in a small bowl. Once tender drain the potatoes, place into a large bowl allowing to cool for 5 minutes pour sauce on top and serve. Hint: Sauce actually works well as a dip for a vegetable tray as well.

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