Delicious Purple Potato Salad That's a Feast for the Eyes

This Purple Potato Salad is a colorful dish packed with flavor and freshness, perfect for any table.

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Prep Time 10

Cook Time 20

Cooling Time 10

Total Time 40

Servings: 6 servings

Course: Lunch

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pounds purple potatoes packed with nutrients and antioxidants
4 green onions adds a fresh crunch
8 radishes brings a zesty bite and color

For the Dressing

0.5 cup sour cream for rich texture
1 tablespoon olive oil keeps the dressing silky
2 tablespoons fresh lemon juice adds brightness
0.5 teaspoon kosher salt enhances flavors
fresh ground black pepper to taste

Equipment

Large pot
small bowl
colander
cutting board
knife

Method

Preparation Steps

Rinse the potatoes under cold running water.
Boil the potatoes in salted water for about 20 minutes until tender.
Cool and peel the potatoes, then chop into bite-sized pieces.
Thinly slice the green onions and radishes.
Mix the dressing: combine sour cream, olive oil, lemon juice, and kosher salt.
Combine: pour the dressing over the cooled potatoes and mix gently.
Serve immediately at room temperature.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 200mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Garnish with additional sliced green onions for added color and flavor.

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