With an eye-catching color and a vinegar based dressing, this elegantly healthy riff on barbecue fare is all dressed up for holiday entertaining.
Why You Will Love This Purple Potato Recipe
I don’t know about you, but I am a big fan of potatoes in any form: whether we’re talking french fries or mashies, casseroles or curries, jacket potatoes, or soups, the humble spud is one of my favorite meal-prepping buds.
While potatoes often get a bad rap for being starchy, carb-laden diet busters, they actually have plenty of nutritional value. One serving of cooked potatoes has 3 grams of fiber and more potassium than a banana!
While many of you are familiar with varieties like waxy baby new potatoes, hefty russet potatoes or bright orange sweet potatoes, you may not have experience with the wondrous beauty of Peruvian purple potatoes.
Purple potatoes have the added health benefit of being a source of anthocyanins, a type of antioxidant that is also found in blueberries and blackberries. They also have a lower GI rating than regular yellow potatoes, making them a great choice for people who are concerned about blood sugar.
This simple purple potato recipe combines all the goodness of the colorful spuds with protein rich eggs and a light vinaigrette, making it perfectly lovely as a light lunch. It also takes just about 10 minutes of active time to make, meaning it is easy enough for even weeknight cooking.
This yummy purple potato salad ( just like my Roasted Rosemary Potatoes and Za’atar Roasted Red Potatoes and Crispy Roasted Fingerlings) has all the hallmarks of being a perfect dinner party side. It is nutritious, beautiful, naturally vegetarian & gluten free, and goes well with just about any main dishes you can dream up. Serve it for your next fall feast, or even at Thanksgiving or Christmas for a little extra color!
So what are you waiting for? Grab a pile of purple tubers and meet me in the kitchen!
Ingredients
This light, healthy apple cider vinegar based potato salad requires just a few easy-to-find ingredients. Here’s everything you’ll need:
Purple Potatoes - There are several varieties of purple potatoes on the market these days. Any variety will work just fine in this recipe; I opted to use the Peruvian variety. In the event that you can’t find purple potatoes, any waxy variety will work. I prefer Yukon Gold if possible.Boiled Eggs - A perfect 7 minute egg is my ideal boiled egg - bright, saffron yellow yolks that are jammy while the yolks are set? Yum! Feel free to boil longer if you prefer a pale yellow yolk instead.Red Onions - If you want to remove some of the bite of the alliums, give the slices a quick 10 minute soak in cool water. Drain thoroughly and then add to the salad as instructed. Sweet yellow onions will also work as a substitute if necessary.Green Onions - Contrary to what you may think, both the greens and whites of green onions are edible. Use both for maximum color impact.Garlic - In a pinch, you can swap in ¼ teaspoon of garlic powder instead.Parsley - Fresh parsley adds even more color to this warm potato salad, plus a nice, lemony brightness. Either curly or flat Italian parsley will work just fine here.Olive Oil - For raw applications such as this dijon mustard vinaigrette, I recommend opting for cold pressed oil. Apple Cider Vinegar - When possible, get raw apple cider with the “mother” for the best probiotic benefits.Dijon Mustard - Dijon mustard has a specific flavor that is perfect for this dressing. If you can’t find it, a spicy brown mustard is the next best option. Opt for smooth varieties rather than whole grain mustards; this will help with emulsification.Sugar - I know what you’re thinking. “SUGAR? In salad dressing??” Don’t fret, I only add a little bit to balance out the acidity of the mustard and vinegar. Honey, maple syrup or agave are all perfectly acceptable subs.Salt & Pepper - Don’t forget your seasoning, people!
How to Roast Purple Potatoes?
Scrub the purple potatoes to remove dirt, rinse well and let dry. Pre-heat the oven at 400°F. Cut the potatoes into ¾ to 1 inch pieces. and transfer to a large bowl. Drizzle 2 tablespoons olive oil, season with salt, freshly ground pepper and toss well. Spread out the tossed potatoes in even layer on to parchment lined baking sheet pan. Roast for 35-40 minutes (or until fork tender), flipping every 15 minutes.
How to Make Warm Potato Salad
While the potatoes are roasting, we will make a simple dijon vinaigrette dressing. In a jar, add the remaining olive oil, garlic, dijon mustard, apple cider vinegar, salt, pepper and sugar. Close the lid and shake until emulsified. Set it aside. Take potatoes out of the oven, allow to cool for few minutes, and then transfer to to a serving bowl. Add sliced red onion, parsley, green onions, and the prepared dressing (reserve some for serving on side), toss well. Scatter the boiled eggs across the top and season with salt and pepper. Serve warm and enjoy!
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