This 30-minute purple potato salad uses simple ingredients like bacon, quick pickled red onions, and an easy homemade dressing to make a colorful side dish that’s delicious and enjoyable year-round.
Vegetables are a great way to add color to your diet, and one of my new favorites are beautiful violet hued spuds. As soon as I became familiar with different ways of cooking purple potatoes, I started creating lots of delicious recipes like purple mashed potatoes and this purple potato salad with bacon.
It’s a simple combination of crisp bacon, tender purple potatoes, and quick pickled onions tossed in an easy homemade dressing that has the perfect touch of tang. It’s a lighter, healthier version of traditional potato salads and it tastes as good as it looks.
Why You’ll Love this Recipe
- Purple potatoes are best in the fall, but like most potatoes they’re available year round.
- This is healthy thanks to a light vinaigrette dressing and nutritious purple potatoes.
- It only takes 30 minutes plus a handful of fresh ingredients and pantry staples to make.
Most of the ingredients needed to make this colorful potato salad are pantry staples used for the dressing and pickling the onion. Everything is so common in many of our kitchens that most home cooks can whip this up for a quick dinner side any day of the week.
- Purple potatoes – Technically any potatoes will work, but I highly recommend looking for the purple variety. You’ll get the beautiful color and some added health benefits.
- Bacon – Cook this crisp, then chop once it’s cool.
- Red onion – Shallot is the best alternative if you can’t get a red onion.
- Olive oil – Any neutral oil like canola or vegetable could be used instead.
- Apple cider vinegar – If you need to swap this, go for red wine vinegar.
- Chili flakes
- Salt and pepper
Did you know that purple potatoes have more than just a beautiful color going for them? While they cook and taste just like other potatoes, the rich purple color comes from a beneficial antioxidant called anthocyanins. They contain 4 times the amount of it compared to an average russet, while still being a great source of fiber, healthy carbs, and vitamins B and C.
To make this you’ll first need to cook and peel the potatoes. Drop them into cool water and bring to a boil, then cook until they’re fork tender. Drain and let them cool. Then when they’re cool enough to handle, peel off the skins, chop them into large chunks and set aside. Pre-cook the bacon so it’s chopped and ready to go as well.
Next start the quick pickled red onions. Cut the onion in half and then into slices. Add them to a hot pan with one tablespoon of olive oil for about 30 seconds. Then add in the sugar, apple cider vinegar, salt, and pepper. Stir and reduce the heat to low, allowing them to cook for about 10 minutes, or until they’re softened. Then set them aside.
Make the dressing next by combining the ingredients in a bowl and whisking until it comes together.
To assemble the purple potato salad simply combine the onions, potatoes, bacon, and chopped parsley in a bowl, then toss with the dressing. I recommend serving it right away. Store any leftovers in the fridge for up to 3 days.
I hope you love this simple salad, it’s one of many delicious purple potato recipes that really shows off the pretty color. It’s a great way to add some vibrancy to your dinner table and so easy to make!
I hope you’ll check out my other salad side dishes while you’re here too.
- Pickled Chayote Salad with Apples and Radishes
- Creamy Celery Root Salad with Apple
- Potato Green Bean and Sausage Salad
- Shaved Brussels Sprout Salad with Pomegranate
Purple Potato Salad with Bacon and Red Onion
- 1 tablespoon (15 ml) olive oil
- 1 red onion , halved and cut into slices
- 2 teaspoons sugar
- 3 tablespoons (45 ml) apple cider vinegar
- Salt , to taste
- Black pepper , to taste
- ½ cup (120 ml) olive oil
- ¼ cup (60 ml) apple cider vinegar
- 1 teaspoon cumin
- ¼ teaspoon chili flakes
- Salt , to taste
- Black pepper , to taste
- 2 lb. (900 g) purple potatoes , cooked , peeled and cut into large chunks when cool enough to handle
- 4 oz. (115 g) bacon , cooked and chopped
- ½ cup fresh parsley , chopped
- Preparing Red Onions. Heat 1 tablespoon of the olive oil in a skillet over a high heat. Once hot, add the red onion and fry for 30 seconds. Add the sugar, apple cider vinegar, salt, and black pepper. Turn the heat on low and let the onions cook for 10 minutes, stirring occasionally, until they are soft. Remove from heat and set aside.
- The Dressing. In a small bowl, whisk the olive oil, apple cider vinegar, cumin, chili flakes, salt, and black pepper, until smooth.
- The Potato Salad. Add the cooked potato chunks in a large bowl. Add in cooked bacon, chopped parsley, and red onions. Pour the dressing on top and toss gently. Serve immediately.