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  • Dairy Free
  • Gluten Free
  • Nut Free
  • Vegan
  • Vegetarian

Crunchy Purple Potato Salad with Basil Vinaigrette

Move aside boring potato salad! This Purple Potato Salad is deliciously crunchy and beautifully finished with a silky basil vinaigrette.


We are one week from Memorial Day weekend. And in my house, that means grocery shopping, prepping, planning, and then grocery shopping again because half the things were sold out the first time.
Friendly PSA by the way: if you’re planning to barbecue during the Memorial Day weekend, do your groceries ahead of time. Otherwise, you’ll be whipping up some last-minute recipes without those essential ingredients.

Crunchy Purple Potato Salad with Basil Vinaigrette

Anyways, my family loves barbecue picnics and get-togethers. We’re mostly crazy about the sides.

More specifically, the potato salad. Creamy, starchy, comforting potato salad. And if that’s an absolute staple on your picnic table too, guess what! I’ve got a recipe for you that takes ordinary potato salad to the next level.

Here’s Why I Love This Salad So Much:

It’s got texture. Most potato salads you might find at the market really have only one texture. Everything is just so soft. Don’t get me wrong, I appreciate the creaminess, but I want more. This salad is both creamy and crunchy. You’re biting into soft potatoes while also getting crunch from radishes and celery.

It makes for a beautiful presentation. This salad is pretty! Purple potatoes keep their vibrant purple color, even after being cooked! Mix that up with some red onions, green celery, bright radish, and vibrant basil leaves – you’ve got a rainbow in a bowl.

It’s nutritious! I know potatoes get a bad rep for being so starchy. But in moderation, they’re fine! And purple potatoes are highly nutritious! They are packed with antioxidants and can even improve your blood pressure.

If you’re not sure what to bring to this year’s Memorial Day potluck, or just looking for a new side to try, this crunchy purple potato salad is it!

All right, let’s put it together! You will need:

Purple potatoes are rich in potassium and happen to be naturally low in sodium!

Celery is chock-full of antioxidants, flavonoids, and vitamin C.

Red onion is rich in quercetin, which has anti-inflammatory benefits, helping to prevent infection.

Watermelon radish can help to regulate your body’s blood sugar levels and fill you with calcium.

Along with these ingredients, you will need salt, garlic, basil, olive oil, red wine vinegar, Dijon mustard, and black pepper to make the dressing!

Crunchy Purple Potato Salad with Basil Vinaigrette

Some more great recipes to make at home:

Healthy Kale Pesto Salad with Red Peppers is a great dinner salad.

Looking for a lunch idea? This Easy Greek Salad with Spinach and Avocado is the perfect bowl of greens.


Crunchy Purple Potato Salad with Basil Vinaigrette

A unique, colorful salad of crunchy purple potatoes, celery, red onion and a basil vinaigrette.
5 from 1 vote
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Course: Appetizer, Dinner, Lunch, Salad, Salad Dressing, Side Dish
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 184kcal



Purple Potato Salad:

  • lbs small purple potatoes
  • ¾ tsp salt
  • 2 cups celery, chopped
  • ¼ cup red onion, chopped
  • 1 cup watermelon radish, chopped

Basil Vinaigrette:

  • ½ tsp salt
  • 1 clove garlic
  • 1 cup basil leaves
  • ¼ cup olive oil
  • 2 Tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • tsp black pepper


  • Add potatoes and salt to a large pot and cover with water. Bring to a boil and simmer for 10-15 minutes or until potatoes are cooked through. Strain and rinse with cold water. You can remove the skins now if desired (not necessary).
    1½ lbs small purple potatoes, ¾ tsp salt
  • Add garlic, basil, olive oil, red wine vinegar, Dijon mustard, black pepper, and salt to a food processor and process until smooth.
    ½ tsp salt, 1 clove garlic, 1 cup basil leaves, 2 Tbsp red wine vinegar, ½ tsp Dijon mustard, ⅛ tsp black pepper, ¼ cup olive oil
  • Cut potatoes into bite-sized pieces and add to a large bowl with celery, red onion, and radishes.
    1½ lbs small purple potatoes, 2 cups celery,, ¼ cup red onion,, 1 cup watermelon radish,
  • Toss to combine and enjoy.


Calories: 184kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 539mg | Potassium: 684mg | Fiber: 4g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 1mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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