Purple Potato and Herb Salad


Processed with VSCOcam with f2 preset

It’s that time of year again…. BBQ season! I love to grill and every year I try to up my BBQ game. To kick off this year’s season, I tried my hand at a twist on an old favorite side, the potato salad.

Potato salad is an easy and classic addition to any picnic or BBQ. It’s usually served cold or room temperature, so it’s texture and temperature are a nice contrast to the steamy hot items coming off the grill. Lately, I’ve been trying to choose vegetables that have real nutrition value. Sure, any veggie is better for you than like, a block of cheese, but some veggies ~nutrition wise~ are like eating paper and others are PACKED with stuff that is good for you and leaves you less hungry later (read: portion control. You can eat less and be full.). As a general rule of thumb, the more colorful the veggie, the more nutrients it carries. Luckily, that is true for this lovely gem of a tuber, the purple potato. All potatoes are naturally high in potassium and on top of that, purple potatoes contain 4 times as much antioxidants as Russet potatoes. Anthocyanin is a pigment that creates the purple color in the potatoes and also acts as an antioxidant. Boom! Looks gorgeous and is great for you, too.

To further health-ify the classic potato salad, I left out the mayonnaise. Before you shoot me, think of it this way: Mayo is an emulsion of oil, egg yolks and either vinegar or lemon juice. So it’s not too blasphemous to just leave the yolks out of the equation and include the other elements. You’re left with a light, delicious salad you can totally hoard all of (which is exactly what I did) and not feel sick later. To make up for the lack of mayo, I loaded it down with serious herb involvement, instead of the saturated fat involvement. I love mayo as much as anyone but during that next BBQ by the pool, clothes are comin’ off and this beach bod is comin’ out!


  1. 1lb purple potatoes
  2. 1/4 cup olive oil
  3. 4 tablespoons of chives – diced
  4. 3 stalks of green onion – root ends discarded, white and green parts chopped
  5. 4 tablespoons of dill – roughly chopped
  6. salt and pepper to taste.
  7. Half a lemon’s juice


Boil the potatoes in a big pot of salted boiling water for about 15 minutes until tender but not mash-able. Check with a fork; the fork should poke into the potato with some ease but not break the potato apart. Remove potatoes from heat and strain. Rinse under cool water or wait until potatoes are cool enough to handle. Cut potatoes into 2 inch cubes. In a mixing bowl, mix together the potatoes and the next 6 ingredients. I use a lot of pepper, preferably fresh ground. They’re potatoes, so will likely need a lot (1/2 – 3/4 of a tablespoon) of salt as well. Get the potatoes good and covered, then taste and adjust as needed. Serve with a lemon wedge for color and extra kick. This side pairs well with a light beer; we love Victory Prima Pils, Brooklyn Pilser and Sixpoint Crisp.



One thought on “Purple Potato and Herb Salad

Leave a Reply

Your email address will not be published. Required fields are marked *