This might be my favorite potato salad recipe this week for the color alone. Purple potatoes, ruby beets, and green parsley make for a salad that’s both delicious and gorgeous!  

Purple potatoes are making their way into most grocery stores, either sold by themselves or in combination with other potatoes. Depending on your location, you can probably snag some at the farmers market as well. Either way, they make for an unexpected pop of color that livens up any picnic.

Purple potatoes also contain the antioxidant anthocyanin, which gives the potato it’s deep color, the same antioxidant praised in blueberries. Antioxidants help protect body cells against free radical damage that can increase chronic disease risk. Purple potatoes have also been shown to reduce blood pressure, thanks to their high levels of potassium.

If you don’t need anymore convincing, then try this salad out for yourself.

Purple Potato Eater Salad

Ingredients:
3 lbs. purple potatoes, peeled and quartered
2 cups beets, cut into bite size pieces
1/2 red onion, minced
3 tbsp. minced parsley

Dressing:
1/2 cup + 2 tbsp. extra virgin olive oil
1/4 cup fresh lemon juice
1 1/2 tbsp. sugar
1 1/2 tbsp. Dijon mustard
2 cloves garlic, minced
salt/pepper

In a food processor/blender/or hand, whisk together all ingredients for the dressing. Set aside.

Combine cut potatoes and beets into a bowl, toss with 1-2Tbsp. of olive oil and pinch salt/pepper. Toss to coat potatoes and spread onto a baking sheet. Roast at 425 degrees F for 30 minutes until potatoes and beets are tender. Cooking times will depend on how large you cut your potato chunks.

Remove potatoes from oven and cool ~5-10 minutes. Toss potatoes with the dressing and onion. To serve warm: add fresh parsley and salt/pepper to taste. To serve cool: place in fridge and chill for at least 1 hour, stirring occasionally. Top with fresh parsley and salt/pepper if needed just before serving.

Enjoy!

Disclosure Statement: By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.