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Let me tell you about this Purple Potato Salad, ya’ll. That’s right. I said PURPLE potato salad. I’ve gone off the rails. We’ve put a colorful spin on a Southern classic recipe. I absolutely adore the vibrant color and nutty sweet flavor of these petite potatoes.
Simply roasted then tossed in a zesty Greek yogurt + dill sauce sweetened with just a touch of honey, this unique recipe is a wow-worthy side dish for your dinner table.
How to Make Purple Potato Salad
Potatoes have always been a staple of my meal planning. Even when I was young and learning how to cook, I can remember potatoes served with almost every meal. One of my favorite childhood food memories? My Granny’s Fried Potato Sandwiches.
Potatoes are affordable. They are also convenient.
I can think of no other vegetable that is so versatile in the kitchen. Potatoes offer unlimited recipe possibilities.
A fun and delicious way to shake up the usual potato recipes is by using the purple potato. If you have ever tried these, you know how yummy they are. Purple potatoes are perfect for roasting and in salads.
Plus they are a fun ingredient to use, especially when cooking with the kids.
Preparing this Purple Potato Salad is so easy. Cut the purple potatoes into quarters or halves, toss lightly with oil, season and bake until tender. The nutty flavor of the purple potato is enhanced by roasting and gives another level of flavor to the potato salad.
Learn more about the purple potato and other potato varieties and follow Potatoes USA on Facebook.
For color and crunch, we added fresh green onions and sweet red bell peppers to our potato salad.
You are going to love our easy and zippy dressing made from tangy Greek yogurt, fresh baby dill, garlic, honey and more.
Check out more of our favorite recipes using potatoes:
You can either serve the Greek Yogurt + Dill dressing on the side to let everyone use as much as they want, or toss everything together and serve family style.
Every bite of this purple potato salad is a combination of roasted potato flavor, crunchy fresh vegetables and a tangy-sweet fresh dressing.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Purple Potato Salad
- 3 lbs petite purple potatoes washed + dried
- 3 teaspoons olive oil
- 1 teaspoon sea salt divided
- 5.3 ounce container plain Greek yogurt
- 1/3 cup packed fresh baby dill leaves
- 3 teaspoons apple cider vinegar
- 3 teaspoons honey
- 1 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 1/8 teaspoon onion powder
- 3 green onions chopped
- 1 red bell pepper seeded and diced
Preheat oven to 425°F. Cut the purple potatoes into halves or quarters. Toss in the oil and arrange in an even layer on a large baking sheet. Sprinkle with half of the salt. Bake for 45 minutes. Flip the potatoes with a spatula halfway through cooking.
In a blender, combine the yogurt, dill, vinegar, garlic, remaining salt and pepper. Pulse until smooth and well combined. Let sit for the flavors to develop while the potatoes are cooking.
Serve the purple potatoes warm with a helping of Greek yogurt + dill dressing and sprinkle with onions and peppers.
You can either serve individually so each person can control how much dressing they want, or toss everything together in a large bowl and serve family style.