Purple Potato Salad
This lively purple potato salad is made with Peruvian potatoes and a mayonnaise and lime juice dressing. Cilantro, celery, and onions add color and flavor.
- Serves: 6 persons
- 2pounds purple potatoes, peeled and cut in chunks
- 1 ½teaspoons salt, divided
- ⅛teaspoon fresh ground black pepper
- ½cup diced celery
- ½cup diced purple onion
- 1clove garlic (minced and mashed to a paste, or about 1/2 teaspoon garlic powder)
- ½cup chopped fresh cilantro
- 2tablespoons chopped fresh parsley
- ¾to 1 cup mayonnaise
- 1tablespoon lime juice
Step 1Gather the ingredients.
Step 2Put the cut-up potatoes in a medium saucepan; cover with water and add 1 teaspoon of salt. Bring to a boil; cover, reduce heat to medium-low, and continue cooking for about 15 to 20 minutes, or until the potatoes are fork tender.
Step 3Drain and set the pan aside to let potatoes cool completely.
Step 4Meanwhile, prepare the celery, onion, and garlic, and combine them in a large bowl.
Step 5Cut the cooled potato chunks into 3/4- to 1-inch pieces.
Step 6Toss the potatoes with the vegetables in the mixing bowl and the remaining 1/2 teaspoon salt and the freshly ground black pepper. Add the cilantro and parsley and toss lightly to blend.
Step 7Combine 3/4 cup mayonnaise with the lime juice and stir to combine.
Step 8Add the dressing to the potatoes and mix gently to coat the vegetables. Taste and add more mayonnaise and seasonings, as needed. For best flavor, make this potato salad and refrigerate for at least 2 to 4 hours before serving time.