Name: Purple Potato Salad with Green Onions and Radishes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds purple potatoes; 4 green onions; 8 radishes; ½ cup sour cream (or Vegan Sour Cream); 1 tablespoon olive oil; 2 tablespoons fresh lemon juice (about ½ lemon); ½ teaspoon kosher salt; Fresh ground black pepper, to taste

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Introduction

This vibrant purple potato salad is a colorful twist on a classic favorite. Creamy and tangy with a fresh crunch from radishes and green onions, it’s perfect for picnics, potlucks, or a simple weeknight side. Ready in just 30 minutes, it serves eight and delights with every bite.

A white decorative plate holds a salad with three visible layers: at the bottom, there are green chopped spring onions scattered evenly; the middle layer has thinly sliced radishes that are mostly white with red edges; the top layer features purple gnocchi coated in a creamy white dressing, creating a soft texture across the dish. A gold spoon is placed on the right side of the plate, with a woman's hand gently holding it. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds purple potatoes
4 green onions
8 radishes
½ cup sour cream (or vegan sour cream)
1 tablespoon olive oil
2 tablespoons fresh lemon juice (about ½ lemon)
½ teaspoon kosher salt
Fresh ground black pepper

Instructions

Step 1: Rinse and scrub the potatoes thoroughly. Fill a large pot with water, add a few pinches of kosher salt, and bring to a boil. Boil the potatoes for about 20 minutes until tender by testing with a fork. Drain and rinse under cold water. If desired, peel the skins off the potatoes for a polished look, then cut into bite-sized pieces.
Step 2: Thinly slice the green onions and radishes.
Step 3: In a small bowl, whisk together the sour cream, olive oil, lemon juice, and kosher salt. Pour the dressing over the potatoes, add plenty of fresh ground black pepper, and mix gently to combine.
Step 4: Taste and adjust seasoning with additional kosher salt if needed. Serve the salad immediately at room temperature.
Step 5: For leftovers, allow the salad to return to room temperature before serving, then add a little extra fresh lemon juice and kosher salt to brighten the flavors.

Tips & Variations

Leaving the potato skins on not only saves time but adds extra texture and nutrients.
Substitute sour cream with Greek yogurt for a tangier flavor and more protein.
Add chopped fresh herbs like dill or parsley for an herbal note.
To make it vegan, use a plant-based sour cream alternative and ensure the kosher salt is free from additives.

Storage

Store the purple potato salad in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, let the salad come to room temperature and refresh the flavors with a squeeze of lemon juice and a pinch of salt. Avoid reheating as it’s best enjoyed chilled or at room temperature.

How to Serve

A white ornate plate holds a colorful salad featuring three main layers: the base layer consists of small purple gnocchi pieces with a smooth, slightly shiny texture; on top, thinly sliced white radish rounds with pink edges are scattered evenly; the dish is finished with bright green chopped scallions sprinkled across the surface. A golden spoon is placed on the right side of the plate, and a woman's hand is about to serve. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours or even a day in advance. Keep it refrigerated and add extra lemon juice and salt before serving to freshen the flavors.

What if I can’t find purple potatoes?

You can use red or Yukon gold potatoes as a substitute, though the vibrant color will be different. The salad will still taste delicious with any waxy potato variety.