Purple Potato Salad

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Put 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.
  3. Step 3

    Drain and set the pan aside to let potatoes cool completely.
  4. Step 4

    Meanwhile, prepare the celery, onion, and garlic, and combine them in a large bowl.
  5. Step 5

    Cut the cooled potato chunks into 3/4- to 1-inch pieces.
  6. Step 6

    Toss 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.
  7. Step 7

    Combine 3/4 cup mayonnaise with the lime juice and stir to combine.
  8. Step 8

    Add 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.