Purple Potato Salad
A vibrant purple potato salad features Peruvian potatoes, a creamy mayonnaise-lime dressing, and fresh accents of cilantro, celery, and onion.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Boil cut potatoes in a medium saucepan with 1 teaspoon salt for 15-20 minutes, until fork-tender.
-
Drain potatoes and allow them to cool completely.
-
Chop and combine celery, onion, and garlic in a large bowl.
-
Cut the cooled potatoes into 3/4- to 1-inch pieces.
-
Toss the cut potatoes with the vegetable mixture, 1/2 teaspoon salt, pepper, cilantro, and parsley.
-
Whisk together 3/4 cup mayonnaise and lime juice to create the dressing.
-
Fold the dressing into the potato mixture, then refrigerate for 2-4 hours before serving; adjust seasoning as needed.