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Purple Potato Salad

Bright and vibrant-tasting, this colorful salad is a perfect side dish for your picnic or alfresco dinner party. Mix and match seasonal vegetables if peas or asparagus are not available.

  • Cuisine type: New American
  • Difficulty: easy
  • Budget: $$$$$
  • Purple Potato Salad


  • - 3-4 lb. purple potatoes, washed and whole
  • - 1 shallot, minced
  • - Juice of 1 lemon
  • - 1 teaspoon salt, plus more
  • - 1 tablespoon Maille Dijon Originale Mustard
  • - 1/2 cup Maille Olive Oil
  • - 1 bunch asparagus
  • - 1 lb. of peas, shelled and blanched
  • - 1 bunch mint, finely chopped
  • - 1 bunch basil, finely chopped
  • - 1/3 cup Maille Cornichons, sliced lengthways


  1. In a large pot of cold water, place potatoes and bring to a strong simmer. Salt and cook until potatoes are fork-tender. Drain potatoes, cut in half, lengthways and place in a large bowl.
  2. In a small bowl, whisk shallots, lemon juice, salt and Maille Dijon Originale Mustard together, let the mixture sit for 5 minutes to macerate. Slowly whisk in Maille Olive Oil until emulsified. Toss dressing and remaining ingredients together.

Chef tip

Frozen peas work equally well as freshly shelled and blanched. To prep, simply defrost in the refrigerator overnight.

Prep Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Side Dish
6 people

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