Purple Potato Salad

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Potato salad is the quintessential summer side dish! Perfect for a cookout or even just a weeknight easy side dish. Plus one you can make ahead. This puts a fun twist on the traditional potato salad by using purple potatoes! The result is SO pretty and fun! This would be a great side to take to a party to impress your guests!

This potato salad is lighter than your usual potato salad because we use nonfat Greek yogurt and just a bit of light mayo. It is packed with so many fresh herbs too, which makes it taste so fresh. By smashing the potatoes a bit, we can use less mayo and still achieve that creamy texture! You don’t want to smash too many though or you’ll have mashed potatoes, haha.

For the potatoes, I used a brand called Melissa’s. But you can use whatever you find. I usually find these potatoes in 1.5 or 3 lb bags. They are usually a mix of multicolored potatoes. The more purple you use, the more vibrant will be, but don’t use all purple or your potato salad may be too dark and unappetizing. I like to mix in at least 1/3 yellow potatoes.

Here is what you will need:

  • Potatoes – a mix of purple and yellow
  • Nonfat Plain Greek Yogurt
  • Light Mayo
  • Fresh Herbs: Chives, Green Onions, and Fresh Dill
  • Pickles – trust me on this one!
  • Pickle Juice
  • Celery
  • Mustard – I use yellow, but any type works
  • Salt & Pepper

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Purple Potato Salad

Course: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time












  • 1.5 lbs multi-colored baby potatoes (more purple than yellow)

  • 1/2 cup nonfat Greek yogurt

  • 1/4 cup light mayo

  • 1 tbsp yellow mustard

  • 3 tsp fresh dill, chopped

  • 2 dill pickle spears, chopped

  • 1 medium celery stalk, chopped

  • 3 small green onions, thinly sliced

  • 2 tbsp fresh chives, chopped

  • 1 tbsp pickle juice

  • 1 tsp salt

  • Fresh cracked pepper to taste


  • Boil potatoes until tender (I don’t remove the skins to boil), drain and allow to cool.
  • Remove half the potato skins. (this is super easy to do once cooked, you can pinch them right off). and smash this half with a potato masher.
  • Cut the other half of potatoes in halves or quarters. Combine all potatoes, pickles, celery, all the fresh herbs except reserve 2 tbsp green onion and 1 tsp dill.
  • In a separate bowl, combine yogurt, mayo, pickle juice, mustard, and remaining dill. Add to potatoes.
  • Stir in salt and pepper to taste. Adding more salt as needed. Top with remaining green onions and additional dill if desired.


  • MFP Entry: Sprinkles and the Smiths Purple Potato Salad

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