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3 Dishes Recipe: Red and Purple Potato Salad

| May 1, 2015 | 0 Comments

3-dishesBy Greg Mattie

With the weather finally warming up, this is the best time to find a nice park and have a picnic. Growing up, we always had a bowl of potato salad to go with the hot dogs and hamburgers. I thought it would be nice to add a little color to this American classic.

For a while now, I have prepared my potato salad with red potatoes instead of russets because the reds have a firmer texture (I dislike mushy spuds in my salad). By adding the purple potatoes, not only are you making the dish look prettier (extra bonus), you are also adding valuable nutrients. Who doesn’t like that?

It’s important to eat your ‘colors’. Purple potatoes are no exception to this rule and they are rich in antioxidants. They help to improve your immune system and they aid in lowering blood pressure. All this and they taste just the same as a traditional white-fleshed potatoes.

I enjoy this recipe because I can use local ingredients I purchased from the Beaverton Farmer’s Market. The prep is quick and I purposely shrunk the size of the recipe because, let’s face it, we are notoriously guilty of making too much potato salad and what we don’t eat just gets wasted. I also used local brand Beaver Brand Dijon Mustard which gives the salad a nice little kick.

There you go…simple and savory. With weather like this (84° at the time of this writing), staying indoors just makes zero sense. Enjoy this potato salad and salud!

Ingredients11 Red and Purple Potato Salad by Greg Mattie

  • 6 Potatoes (3 red & 3 purple, skin on)
  • 3 Eggs
  • ½ Cup diced Red Onion
  • ¼ Cup diced Pickle
  • ¼ Cup sliced Black Olives
  • ½ Cup Mayo
  • 2 TBSP Dijon Mustard
  • Salt/Pepper to taste
  • Paprika (optional)


Cut potatoes into small chunks and boil. Also, hard boil eggs. When eggs and potatoes are finished, rinse in cool water. Peel eggs and dice up two and slice the other egg (to splay on top of pot. salad). Add onion, pickle, and black olives into the potato/egg mixture and combine. Mix in the mayo and mustard and S/P. Spread the sliced egg on top and sprinkle a little paprika on top (optional). Chill, serve and enjoy!

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Category: 3 Dishes, Beaverton Voice

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