Grandma’s potato salad recipe just got a huge upgrade!
Not only is this potato salad completely vegan (and delicious), but it’s also a stunning addition to your Spring table – thanks, purple potatoes! We’re lucky to have a few great local stores that carry unique produce like these purple potatoes, and we add them to just about everything. Apart from being gorgeous, I personally prefer the taste over regular and sweet potatoes. They’re sweet without being too sweet and they’re much more nutrient dense than regular potatoes; purple potatoes on average contain 4x more antioxidants than russet potatoes!
Unlike most sweet potatoes, they also hold up well when boiled, making them an excellent choice for dishes like potato salad. We actually chose to roast them instead of boil as we prefer that slightly crispy outer texture, but boiling would also work well! (We also love them mashed – find our recipe for vegan mashed purple sweet potatoes here!)
This recipe is surprisingly light and fresh – it can work as a side dish or a main. (If you choose to eat it as a main but would like a bit more protein, we love adding cooked lentils!) We rounded up a whole bunch of our favorite Spring veggies & herbs – green peas, asparagus, dill, edamame, chives & microgreens – and tossed the whole salad in our vegan ranch, which is mayo free and perfectly tangy.
Side note: we were super excited to photograph this on our brand new pottery from Heath Ceramics! We visited their store while we were in San Fransisco a few weeks ago and couldn’t resist shipping a set home. We got a half set of their Coupe Line in Indigo Slate as well as a few accessories & had to practice some major restraint from buying half of the store. We highly suggest checking them out if you’re in the market for gorgeous, timeless ceramics!Print
Purple potatoes add a beautiful pop of color (and antioxidants) to this spin on a traditional potato salad, while fresh spring vegetables lighten it up.
- 3 cups yukon gold potatoes, diced
- 4 cups purple potatoes, diced
- 4 tbsp olive oil
- 2 tbsp chives, finely chopped
- 1 tbsp dill, finely chopped
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 1/2 lemon, juiced
- 1/2 cup red onion, finely diced
- 1 tbsp sesame seeds
- 2 cups asparagus, sliced into 1/2 inch pieces
- 1/2 cup edamame
- 1 cup fresh green peas
- 1/2 cup micro greens of choice
- 3–4 tbsp of roasted lentils or sunflower seeds for a crunchy element
- 1/2 cup plain cashew (or other nondairy) yogurt
- 1 tbsp nut milk
- 1 tsp apple cider vinegar
- 1/4 + 1/8 tsp salt
- 1/4 + 1/8 tsp garlic powder
- 1/4 + 1/8 tsp onion powder
- 1/8 tsp white pepper
- 1 tbsp fresh chives
- 1 tbsp fresh parsley
- 1/2 tbsp fresh dill
- Chop herbs finely. In a medium bowl, whisk together yogurt, nut milk and apple cider vinegar until smooth. Add in herbs and spices and whisk or stir well. Set aside while making rest of salad.
- Preheat oven to 375 F.
- Wash and dice all potatoes. Pat lightly with a clean towel to remove additional moisture.
- In a separate bowl, whisk together olive oil, chives, dill, salt, pepper, and lemon juice. Pour mixture over potatoes. Add diced onions and sesame seeds to potatoes and stir until potatoes are evenly coated. Evenly spread potatoes on baking sheet and roast for about 30 minutes or until potatoes are fork tender and slightly crispy.
- Steam sliced asparagus and edamame for 3 minutes, then plunge into ice water immediately for one minute. Drain and set aside.
- Once potatoes have cooled, add them to a large bowl with asparagus, edamame, fresh peas, and microgreens. Stir gently. Add sauce 1/4 cup at a time and stir gently to coat. Garnish with roasted lentils or sunflower seeds for a bit of crunch. Enjoy!
Purple potatoes are beautiful, but of course can be substituted with regular potatoes if you can’t find any.