Begin by rinsing and scrubbing the purple potatoes under cold water. This removes any dirt and ensures a clean start for your salad.

Fill a large pot with water and add a few pinches of kosher salt. Bring to a boil, then carefully add the potatoes. Boil for about 20 minutes, or until tender—test with a fork to ensure they slide through easily.

Once boiled, drain the potatoes and run them under cold water briefly. If desired, slip off the skins and then cut the potatoes into bite-sized pieces.

Thinly slice the green onions and radishes. Their freshness will contribute wonderfully to your salad’s overall texture.

In a small bowl, mix together sour cream, olive oil, fresh lemon juice, and kosher salt. This dressing is key for that creamy, tangy taste!

Pour the dressing over the potatoes in a large bowl, and sprinkle plenty of fresh ground black pepper. Gently mix everything together until well combined. Taste and adjust the salt as necessary.

Enjoy your Purple Potato Salad immediately at room temperature. If you have leftovers, they will still taste great; just add a bit more lemon juice and kosher salt before serving.