Creamy and Light Purple Potato Salad
Cuisine: American
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
This recipe is mayo-free, has a fresh flavor, and is so purple!
  • 2 lbs purple potatoes
  • ½ C diced celery
  • ½ C thinly sliced and halved red radishes
  • ¼ C finely chopped green onions
  • 1 C light sour cream
  • 2 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp fresh, chopped dill
  • ¼ tsp sea salt
  • ⅛ tsp black pepper
  • 1 Tbsp of tahini and diced green onion for garnish
  1. Wash the purple potatoes and place in a steamer for 15 to 20 minutes, or until just fork-tender. Potatoes for potato salad are often boiled, which should be avoided for this salad, as boiling will cause them to lose much of their purple hue. Once the potatoes are cooked, remove them from the heat and allow them to come to room temperature. Once cooled, peel the potatoes and cut into cubes.
  2. In a medium-sized bowl, whisk together your light sour cream, tahini, lemon juice, dill, sea salt, and black pepper to make your dressing.
  3. Dice the celery, slice the radishes, and finely chop the green onions.
  4. Add the potatoes, celery, radishes, and green onions into the bowl with the dressing. Gently fold the ingredients together until the potatoes are coated in dressing. Refrigerate at least one hour before serving. Garnish with a drizzle of tahini and and a sprinkling of green onions for an extra touch.
Recipe by Simple Seasonal at