Photo Credit: Aaron Colussi

Purple Potato and Beet Salad


We can thank Peru for perfecting the growing of the purple potato, which has been around for 8,000 years and includes 5,000 varieties.

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Look for purple new potatoes prebagged with red and yellow varieties in the produce section. Vacuum-sealed, ready-to-eat beets, also found in the produce aisle, speed up the prep time in this bright and versatile salad.

Recipe Type: Salad
Author: Kimberly Lord Stewart
Makes 6 side-dish servings
Serves: 2-3
  • 1 teaspoon salt
  • 8 small purple potatoes (1 pound), washed
  • ¼ red onion, thinly sliced
  • 2 tablespoons dill pickle juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 (8-ounce) package ready-to-eat beets, drained and cut into quarters
  • 3 tablespoons half-and-half cream
  • ½ teaspoon dried dill
  1. Fill large saucepan with water and 1 teaspoon salt. Add potatoes, and bring to a boil. Do not cut potatoes before cooking or the purple color will fade. Cook until tender, about 15–20 minutes. Drain, and rinse under cold water to cool.
  2. While potatoes are cooking, place onion, pickle juice, vinegar and honey in a small saucepan. Bring to a boil; reduce to a simmer until onions are soft, about 5 minutes. (Or place in a microwave-safe bowl, and cook on high for 3 minutes.)
  3. Cut potatoes into quarters, and place in a bowl with beets. Scoop out onions from pan, and mix in. Reserve pickle juice mixture.
  4. In a small bowl, stir together cream, dried dill and 2 tablespoons of pickle juice blend. Pour over vegetables; combine well. Cover, and chill in the refrigerator until ready to serve.


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