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Playing Tangy + Sweet Purple Potato Salad With Lots of Herbs

Bestselling author Marissa Mullen shares her tangy, sweet + pretty purple potato salad that she loves to serve as part of a spring charcuterie board, especially on Mother's Day

"As I write this recipe, I’m witnessing the first signs of spring in New York. The temperature has finally reached 60 degrees, tree buds are forming, and the first little green daffodil leaves are making their way out of the garden beds. Springtime is when the world comes alive again, and this coincides with zesty fresh flavors to make our palates come alive! This purple potato salad isn’t just beautiful, it also has tangy and sweet notes with bright herbs. This dish is perfect for your springtime plates and gatherings to serve alongside your cheese plate creations." —Marissa 


  • 1 pound 2-inch purple potatoes, scrubbed
  • Kosher salt
  • 2 tablespoons lemon juice (from about 2/3 of a large lemon)
  • 1 tablespoon Dijon mustard
  • ½ teaspoon red wine vinegar
  • 1 ½ teaspoons honey
  • ¼ cup extra-virgin olive oil
  • ½ small red onion, halved crosswise and thinly sliced into half-moons
  • 1 ½ tablespoons chopped fresh dill fronds, plus more for garnish
  • 1 ½ teaspoons chopped fresh chives, plus more for garnish
  • 2 scallions, thinly sliced, reserving some for garnish
  • Flaky salt and freshly ground black pepper


Serves: 3 to 4


Cut the potatoes into quarters. Place in a medium saucepan and cover with water. Generously salt the water and bring to a boil, then reduce the heat and simmer for 4 to 5 minutes, until the potatoes can be easily pierced with a fork. Drain and place in a medium bowl. 

In a small bowl, combine the lemon juice, mustard, vinegar, honey, olive oil, and 1 teaspoon kosher salt. Whisk until fully emulsified. Add the red onion, reserving some for garnish, and mix in the dill, chives, and scallions. 

Pour the herb mixture over the potatoes and mix. Add flaky salt and black pepper to taste. 

For the best flavor, marinate in the refrigerator for 2 to 4 hours. Garnish with the additional dill, chives, scallions, and the reserved red onion before serving. The potato salad will last for up to 2 days in the refrigerator.

Excerpted from That Cheese Plate Wants to Party by Marissa Mullen. Copyright © 2023 by Marissa Mullen. Used with permission by The Dial Press. All rights reserved.