Purple Potato Salad



Serving size

about 1 cup
60 Minutes

This recipe is better the second day and will keep to the third in the fridge.

Purple Potato Salad


16 ounce purple potatoes (fingerling are best)
1 spray Spray olive oil
1/4 tsp. Salt
1 to taste Black pepper
2 Tbsp. Olive oil
4 tsp. Balsamic vinegar
2 Tbsp. Fresh dill (chopped)
2 small stalk Celery, raw (diced with leaves)


Place a large skillet in the oven and preheat to 325°F.

When the oven is hot spray the pan lightly with oil. Add the potatoes and place the pan in the oven. Roast for about 20 - 25 minutes until the potatoes are just tender.

Remove and let cool.

Slice the potatoes about 1/2 inch thick. If using larger potatoes cut in half lengthwise first and then cut into half moon slices.

Place the sliced potatoes in a bowl with the salt, pepper, olive oil, balsamic vinegar, dill and diced celery.

Fold together and chill.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

I love purple potatoes. They don’t taste a whole lot different than other waxy potatoes — maybe they’re a little sweeter. They do make a great addition to the plate, however, with the bright purple flesh against the pink of salmon or shrimp. A great dish to take to a potluck.

"To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."

Oscar Wilde, Playwright