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Vibrant Purple Potato Salad with Dill and Mustard

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A colorful and tangy summer side dish featuring creamy purple potatoes tossed in a mustard-dill dressing. Perfect for picnics, barbecues, and light lunches.

Ingredients

Scale
  • 2 pounds purple potatoes, scrubbed and cut into bite-size chunks
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 small shallot, finely minced
  • 2 celery stalks, diced
  • 1/4 cup fresh dill, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: chopped chives or scallions

Instructions

  1. Place the purple potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are just tender when pierced with a fork. Be careful not to overcook—they should hold their shape.
  2. Drain the potatoes in a colander and rinse briefly under cold water to stop cooking and cool them down. Let them sit for a few minutes to dry off.
  3. In a mixing bowl, whisk together Dijon mustard, whole grain mustard, mayonnaise, apple cider vinegar, and extra virgin olive oil until smooth and creamy. Season with salt and pepper to taste. Add the finely minced shallot and mix well.
  4. Dice the celery stalks and roughly chop the fresh dill. If using, chop chives or scallions now too.
  5. Add the cooled potatoes, celery, and dill to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated. Taste and adjust seasoning if needed.
  6. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Notes

Do not add dressing while potatoes are hot to avoid mushiness. Use a gentle folding motion to keep potatoes intact. Salad keeps well refrigerated for up to 3 days. For vegan version, substitute mayonnaise with vegan mayo or creamy cashew dressing. Fresh dill is preferred but dried dill can be used at half quantity.

Nutrition

Keywords: purple potato salad, dill, mustard, summer salad, picnic recipe, easy potato salad, colorful side dish

Find it online: https://blairrecipes.com/vibrant-purple-potato-salad-with-dill-and-mustard-easy-recipe-for-summer/