Photo: Anna Pelzer
Purple Potato Salad
10 ingredients
15 min + 15 min
6
openrecipes
This recipe for Creamy and Light Purple Potato Salad is mayo-free, has a fresh flavor, and is so purple!
Estimated Nutrition (whole recipe, rough)
416
Calories
26g
Protein
9g
Fat
62g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Purple Potatoes
- ½ cups Diced Celery
- ½ cups Thinly Sliced And Halved Red Radishes
- ¼ cups Finely Chopped Green Onions, Plus More For Garnish
- 1 cup Tahini, For Drizzling
- 2 Tablespoons FOR THE DRESSING:
- 2 Tablespoons Light Sour Cream
- 2 Tablespoons Tahini
- ¼ teaspoons Fresh Lemon Juice
- ⅛ teaspoons Fresh Chopped Dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes