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

Servings

5

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

140

kcal

Protein

5

g

Fat

2.8

g

Carbohydrates

25.7

g

Ingredients

• 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

Directions

• 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.

Notes

• MFP Entry: Sprinkles and the Smiths Purple Potato Salad