Description
A vibrant and creamy Purple Potato Salad featuring tender purple potatoes, fresh green onions, and crisp radishes, all tossed in a tangy sour cream and lemon dressing. This colorful twist on classic potato salad is perfect for picnic spreads or as a flavorful side dish.
Ingredients
Scale
Vegetables
- 2 pounds purple potatoes
- 4 green onions
- 8 radishes
Dressing
- 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
Instructions
- Boil Potatoes: Rinse and scrub the purple potatoes thoroughly. Fill a large pot with water, add a few pinches of kosher salt, and bring to a boil. Add the potatoes and boil for about 20 minutes or until a fork easily slides into the potatoes, indicating they are tender. Drain and run under cold water to cool.
- Peel and Cut Potatoes: Slip the skins off the cooled potatoes if desired for a polished look. Cut the potatoes into bite-sized pieces and place them in a large mixing bowl.
- Slice Vegetables: Thinly slice the green onions and radishes and add them to the bowl with the potatoes.
- Make Dressing: In a small bowl, whisk together sour cream, olive oil, fresh lemon juice, and kosher salt until smooth and well combined.
- Toss Salad: Pour the dressing over the potatoes and vegetables. Add plenty of fresh ground black pepper and mix gently until everything is evenly coated. Taste and adjust seasoning with additional kosher salt if needed.
- Serve: Serve the salad immediately at room temperature. For best flavor with leftovers, bring the salad to room temperature, then add a little fresh lemon juice and kosher salt before serving again.
Notes
- Peeling the potatoes is optional but gives the salad a more refined appearance.
- Use vegan sour cream to make the recipe dairy-free and vegan-friendly.
- The salad is best served at room temperature for optimal flavor.
- Extra lemon juice and salt can brighten the flavors when serving leftovers.
- This salad can be made a few hours ahead and refrigerated; let it come to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: purple potato salad, potato salad recipe, vegetarian potato salad, lemon sour cream dressing, summer salad, colorful potato salad
