Purple Potato Salad with Avocado Oil and Fresh Herbs

Purple potato salad avocado oil recipe
Photo Credit: Margot Foster

July 27, 2018

Recipe by Tracey Seaman

Look for purple potatoes that are uniform in size for even cooking, and simmer them until they are barely tender for the best results.

Purple Potato Salad with Avocado Oil and Fresh Herbs

  • Serves: 6
  • Prep Time:
  • Cook Time:
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  • 1½ pounds medium-size purple potatoes (2-inch diameter)
  • Sea salt and freshly ground pepper
  • ¼ cup extra-virgin olive oil or avocado oil
  • ¼ cup (or more) finely chopped mixed fresh herbs, such as chives, thyme, parsley, basil and tarragon


  1. Place the potatoes in a single layer in a medium saucepan with cold water to cover by 1 inch. Add a few pinches of salt. Bring to a boil, reduce the heat and simmer for about 30 minutes, until potatoes are just tender when pierced with a knife. Drain in a colander and let cool to room temperature.
  2. Peel the potatoes and cut into ¾-inch pieces. Transfer to a bowl, toss with the oil and herbs and salt and pepper to taste. Serve at room temperature or cover and chill up to 1 day ahead and serve cold or at room temperature.