Purple Potato Salad

31 Aug



Of course, the purple potatoes are totally for fun. Homemade potato salad will always be yummy, but the nice contrast of the potatoes and the green beans (albeit under the cover of mayo) just makes this extra special and summery. And how those summer days are going quick.









































As usual, all of the ingredients here are easy to suite-to-taste and are rough estimates. You can make this with as little or as much mayo as you want, add extra veggies, sub white potatoes for the purple (but let me stress how pretty it is with them!), etc. I was able to find the purple ones at the farmers market that I finally went to and they were the same price as all the other potatoes. Oh, and now I’m addicted to mini donuts, slathered in melted powdered sugar. Shoot.




Purple Potato Salad

5 medium sized purple potatoes, cubed

1/2 red onion, chopped

3 celery stalks, chopped

juice of 1/2 lemon + all its zest

scant 1/2 c of mayo (I use light mayo and it might be more like 1/3 c)

2T dijon mustard

2 big handfuls of green beans

salt and pepper to taste


1. Heat a big pot of salted water to a boil. Cut the potatoes into chunks. I like mine about 1 inch chunks. Depending on the size of these chunks, boil them for around 20 minutes or until tender but not crumbling. If you cook them for too long, don’t worry. I sometimes do and it just makes for a little messier looking salad, but whatever.


2. While the potatoes are boiling, chop the onion and celery and put in a bowl. Squeeze the lemon juice into the bowl and grate the zest into it as well. Add mayo and mustard and stir all together.


3. When the potatoes are done, drain. You can then either wait for them to cool or just put them into the bowl with the vegetables as well. I like my potato salad on the warm side, so I do the latter.


4. In the same pot, put in a small amount of water for steaming the green beans. Bring to a boil and add the beans. Cover and steam for about 3 minutes. You want them still pretty crisp.


5. When the beans are done, drain and run cold water over them. Chop into 1 inch pieces and add to the bowl.


6. Mix all the ingredients in the bowl, adding salt and pepper to taste.


I served this salad with grilled bratwurst. It would, of course, be great with the old standbys – hamburgers, hot dogs, ohhh fresh corn on the cob! And the leftovers are so nice to have with the ho-hum turkey sandwich for lunch. Mmmm.




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