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.
- 1½ lb Purple Potatoes
- 4 tablespoons Olive Oil divided
- Salt and Freshly Ground Pepper to taste
- ⅓ cup Red Onion thinly sliced
- ¼ cup Parsley finely chopped
- ⅓ cup Green Onions chopped
- 4 Eggs boiled, peeled and quartered
- 1 large Garlic Clove minced
- 1½ 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!
- 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