Purple Potato Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
100%
Purple Potato Salad
45 min.
8
204kcal

Suggestions


Are you ready to elevate your side dish game? Introducing the vibrant and nutritious Purple Potato Salad! This delightful dish is not only a feast for the eyes with its stunning hues, but it also boasts a perfect health score of 100, making it an ideal choice for health-conscious eaters. Whether you're hosting a summer barbecue or simply looking for a fresh and flavorful addition to your meals, this salad is sure to impress.

Made with wholesome ingredients like purple potatoes, tomatillos, and fresh cilantro, this salad is packed with flavor and nutrition. It's vegetarian, vegan, gluten-free, and dairy-free, catering to a variety of dietary preferences. With just 204 calories per serving, you can indulge without the guilt!

The preparation is a breeze, taking only 45 minutes to whip up a generous serving for eight people. The combination of zesty lime and sweet orange juice creates a refreshing dressing that perfectly complements the earthy flavors of the potatoes and the crunch of the vegetables. Serve it warm or at room temperature, and watch it disappear from the table!

So, gather your ingredients and get ready to impress your family and friends with this deliciously healthy Purple Potato Salad. It's not just a side dish; it's a celebration of color, flavor, and wellness!

Ingredients

  • 0.3 cup cilantro leaves fresh chopped
  • 0.5 cup juice of lime 
  • cup orange juice 
  • oz poblano pepper 
  • pounds purple potatoes thick
  • 0.5 lb bell pepper red
  • servings salt 
  •  baby squash yellow ()
  • 0.3 pound tomatillos 

Equipment

  • bowl
  • frying pan

Directions

  1. Scrub potatoes and place on a rack in a 5- to 6-quart pan over about 1 inch boiling water. Cover and steam over medium-high heat until potatoes are almost tender when pierced, about 15 minutes.
  2. Rinse squash and trim stem ends.
  3. Cut squash in half lengthwise. Set squash on potatoes, cover, and continue to steam until vegetables are tender when pierced, about 5 minutes more.
  4. Add boiling water to pan as needed to maintain water level.
  5. Let vegetables cool.
  6. Meanwhile, husk, rinse, and thinly slice the tomatillos. Stem, seed, and dice the red bell pepper and the poblano chili.
  7. When the potatoes are cool enough to touch, peel and cut into pieces no thicker than 1/2 inch. Put potatoes in a wide salad bowl.
  8. Add orange and lime juices; mix gently, taste, and if desired add about 1 teaspoon sugar (or to taste).
  9. Add tomatillos, red bell pepper, chili, and cilantro to potatoes; mix gently.
  10. Cut squash halves in half lengthwise, add to salad, and mix gently again. Season potato salad to taste with salt.
  11. Serve while still warm or at room temperature.

Nutrition Facts

Calories204kcal
Protein8.93%
Fat2.48%
Carbs88.59%

Properties

Glycemic Index
26.22
Glycemic Load
16.54
Inflammation Score
-10
Nutrition Score
23.614782540695%

Flavonoids

Eriodictyol
0.38mg
Hesperetin
5.06mg
Naringenin
0.72mg
Luteolin
0.67mg
Kaempferol
0.92mg
Myricetin
0.02mg
Quercetin
1.51mg

Nutrients percent of daily need

Calories:203.57kcal
10.18%
Fat:0.61g
0.94%
Saturated Fat:0.12g
0.75%
Carbohydrates:49.28g
16.43%
Net Carbohydrates:41.85g
15.22%
Sugar:9.88g
10.97%
Cholesterol:0mg
0%
Sodium:210.53mg
9.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.97g
9.93%
Vitamin A:20979.94IU
419.6%
Vitamin C:128.38mg
155.61%
Potassium:1336.16mg
38.18%
Vitamin B6:0.76mg
37.82%
Manganese:0.63mg
31.42%
Fiber:7.43g
29.71%
Magnesium:101.89mg
25.47%
Folate:94.99µg
23.75%
Vitamin B1:0.34mg
22.52%
Vitamin E:3.31mg
22.07%
Vitamin B3:4.19mg
20.94%
Copper:0.3mg
14.98%
Phosphorus:149.16mg
14.92%
Iron:2.53mg
14.05%
Vitamin B5:1.29mg
12.88%
Calcium:113.63mg
11.36%
Vitamin K:9.5µg
9.04%
Vitamin B2:0.12mg
6.95%
Zinc:0.76mg
5.04%
Selenium:1.43µg
2.04%
Source:My Recipes