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Gut-Boosting Purple Potato Salad

Gut-Boosting Purple Potato Salad
Cook time:
Prep time:
Total time:



  • 1/2 lb. bag Melissa's gemstone potatoes
  • 1 cup Bubbies dill pickles, diced
  • 1 cup Cleveland Kraut whiskey dill, drained
  • 1/2 cup celery, finely chopped
  • 1/4 cup scallions, finely chopped
  • 1 Tbsp. Sea salt


  • 1 Tbsp. grainy mustard (or Dijon)
  • 2 Tbsp. liquid from Cleveland Kraut whiskey dill
  • 2 Tbsp. Heinen's raw apple cider vinegar
  • 1/4 cup Heinen's extra virgin olive oil


  1. Add potatoes to a large pot of cold water.
  2. Turn heat to high and bring to a boil.
  3. Add Sea salt.
  4. Reduce heat to medium and bring to a gentle boil.
  5. Cook until just fork tender (about 10 minutes).
  6. Drain in colander, let cool to room temperature.
  7. Cut each potato in half lengthwise and crosswise.

Meanwhile, prepare vinaigrette:

  1. Add mustard to a large bowl with a pinch of salt, kraut liquid and vinegar.
  2. Whisk together and slowly add olive oil, whisking until light and creamy.

Add cooled potatoes, diced pickles, sauerkraut, celery, scallion and dill to the dressing bowl and stir gently until coated.

Melanie Jatsek, RD, LD
By Melanie Jatsek RD, LD
Heinen's Chief Dietitian, Melanie Jatsek, RD, LD believes that the answer to a strong, healthy and vibrant body lies within. She graduated cum laude from the University of Akron, earning a degree in Nutrition & Dietetics and has over 20 years of experience in wellness program development, health coaching and professional speaking. As a published author of three books and registered dietitian for Heinen’s, Melanie offers programs, services and tools to help Heinen’s customers take inspired action to build the healthy body they were meant to live in without giving up their favorite foods.

Recent Reviews

  1. 5

    I made the purple potato salad as part of our Easter dinner and it was delicious! My husband especially liked it. It was nice and light compared to traditional potato salad. I will be making this again!

    1. Thank you for sharing this feedback, Valerie! We are so glad that this recipe was a hit on your Easter table.

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