Go Back
+ servings
warm purple potato salad in a white plate with 7 minutes egg wedges and a silver fork
Print Recipe
5 from 10 votes

Roasted Purple Potato Salad Recipe

If you're in the market for a purple potato recipe, you've come to the right place! This Roasted Purple Potato Salad may look fancy, but it has all the cozy, carb-y charm of everyone's favorite side. With an eye-catching color and a vinegar based dressing, this elegantly healthy riff on barbecue fare is all dressed up for holiday entertaining.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Dairy-Free, Gluten Free, Nut-free
Servings: 6
Calories: 222kcal
Author: Farrukh Aziz


  • lb Purple Potatoes
  • 4 tablespoons Olive Oil divided
  • Salt and Freshly Ground Pepper to taste
  • cup Red Onion thinly sliced
  • ¼ cup Parsley finely chopped
  • cup Green Onions chopped
  • 4 Eggs boiled, peeled and quartered

For Dressing

  • 1 large Garlic Clove minced
  • teaspoons Dijon Mustard
  • 1 tablespoon Apple Cider Vinegar
  • ¼ teaspoon Salt
  • Freshly Ground Pepper
  • ¾ teaspoon Sugar


  • Scrub the purple potatoes to remove dirt, rinse well and let it dry.
  • Pre-heat the oven at 400°F. Cut the potatoes into ¾ to 1 inch pieces. and transfer to a large bowl. Drizzle 2 tablespoons olive oil, season with salt, freshly ground pepper and toss well.
  • Spread out the tossed potatoes in even layer on to parchment lined baking sheet pan. Roast for 35-40 minutes or until fork tender flipping every 15 minutes.
  • While the purple potatoes are roasting in the oven, we will make simple dijon dressing. In a jar, add the remaining olive oil, garlic, dijon mustard, apple cider vinegar, salt, pepper and sugar. Close the lid and shake until emulsified. Set it aside.
  • Take it out of the oven, allow to cool for few minutes, and then transfer to to a serving bowl.
  • Add sliced red onion, parsley, green onions, and the prepared dressing (reserve some for serving on side), toss well.
  • Place the boiled eggs and season it with some salt and pepper.
  • Serve warm as is for a main meal or alongside with grilled steaks, fish or chicken!


Ingredient Notes:
  • Purple Potatoes - There are several varieties of purple potatoes on the market these days. Any variety will work just fine in this recipe; I opted to use the Peruvian variety. In the event that you can't find purple potatoes, any waxy variety will work. I prefer Yukon Gold if possible.
  • Boiled Eggs - A perfect 7 minute egg is my ideal boiled egg - bright, saffron yellow yolks that are jammy while the yolks are set? Yum! Feel free to boil longer if you prefer a pale yellow yolk instead.
  • Red Onions - If you want to remove some of the bite of the alliums, give the slices a quick 10 minute soak in cool water. Drain thoroughly and then add to the salad as instructed. Sweet yellow onions will also work as a substitute if necessary.
  • Green Onions - Contrary to what you may think, both the greens and whites of green onions are edible. Use both for maximum color impact.
  • Garlic - In a pinch, you can swap in ¼ teaspoon of garlic powder instead.
  • Parsley - Fresh parsley adds even more color to this warm potato salad, plus a nice, lemony brightness. Either curly or flat Italian parsley will work just fine here.


Calories: 222kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 163mg | Potassium: 566mg | Fiber: 3g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 2mg