Pretty Purple Potato Salad
Yield: 4-6 Servings Cooking Time: 30 Minutes Difficulty: Easy Full Episode: Stayin’ Cool in the Kitchen (Season 3)


  1. Cook the potatoes in boiling salted water for 10 minutes or until tender. Drain and cool completely. Slice in half if small or in quarters if large.
  2. Combine cooled potatoes, sugar snap peas, orange bell pepper, celery, and scallions in a large bowl and toss gently. Set aside.
  3. In a food processor or small jar combine all the ingredients for the dressing and mix well. Pour over the potato mixture.
  4. Serve the potato salad over a bed of arugula. Best eaten chilled.


Large Pot
Mixing Bowls
Food Processor or Small Jar
Rubber Spatula
Full Episode: Stayin’ Cool in the Kitchen (Season 3)


  • Salad:
  • 2 cups Small Purple Potatoes
  • 1 cup Sugar Snap Peas
  • ½ cup Orange Bell Pepper, diced
  • ½ cup Celery, diced
  • ½ cup Scallions, sliced thin
  • 1 cup Arugula
  • Dressing:
  • 2 tablespoons Tarragon
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Lemon Zest
  • 1 teaspoon Shallots, finely chopped
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Champagne Vinegar
  • Salt and Pepper