Purple Potato Salad with Avocado Oil and Fresh Herbs

Purple potato salad avocado oil recipe
Photo Credit: Margot Foster

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.