Purple Potato Salad

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I love Potato Salad, especially this time of year.  In Spring when 50 degrees feels like 75 degrees and the grill starts getting used Potato Salad is a usual side dish.  Everyone I know makes it and I love just about every version I have ever had.

I make my Purple Potato Salad with three of the greatest ingredients in existence. They are baby (purple) potatoes, eggs, and bacon.  When you start with those three you don’t have to do much else to make it taste awesome.

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Although this recipe is really simple it does take a little planning so I start early in the day so it will be ready for an evening of barbecuing.

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I start 1 pound of baby purple potatoes in a pot of cold water and then set to high to boil until tender (about 20 minutes).  I also hard boil 8 eggs- 6 to use in recipe and 2 because I know I will want to snack on some while making this dish.  Lastly I cook 6 slices of bacon until crisp (you can also use 8 for the 2 to snack on method here).

Once those are done I set in refrigerator to cool down before mixing salad.

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Once cool I halve or quarter the potatoes depending on size. I don’t want any pieces of potato to be too big for a mouthful of salad. I also dice the eggs and bacon into larger pieces because I like big chunks of those.

I place them in a large mixing bowl and combine with half a red onion sliced really thin, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon garden herbs (my mix of dried herbs from the garden), and half teaspoon pepper.

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Now in my opinion the only thing you can do to mess this up is add too much mayo.  So into the bowl I scoop a tablespoon of mayo, one at a time in, and mix until I get the best consistency.  About 1/3 cup mayo total worked well for me.

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Then all you have to do is let it rest and meld in the refrigerator until you are ready.  I leave mine at least 4 hours and it is still fantastic the next day (although the eggs will turn purple too!)

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Nothing left to do now but enjoy.

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Above was our Sunday afternoon dinner and next weekend I will post the Beer Can Chicken that went along with our Purple Potato Salad (it was delicious!).

Purple Potato Salad
Recipe Type: Side Dish
Author: Blogging with Apples
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 8
  • 1 lb baby purple potatoes
  • 6 hard boiled eggs
  • 6 slices bacon cooked
  • 1/2 red onion sliced thin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon herb mix (your favorite)
  • 1/2 teaspoon black pepper
  • 1/3 cup mayo
  1. Boil potatoes until tender, cool, then quarter.
  2. Dice eggs and bacon.
  3. In a large mixing bowl combine potatoes, eggs, bacon, onion, garlic powder, salt, herbs, and pepper.
  4. Add mayo a little at a time and mix until desired consistency.
  5. Allow to meld in refrigerator until ready.
  6. Serve and enjoy!


Jeff McIntosh

About Jeff McIntosh

Jeff's family lives in his childhood home on a 1/4 acre in town lot. Despite the small space to work with, they have challenged ourselves to produce as much of our own food as possible — and cook it! They document their journey at Blogging with Apples.