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Purple Potato Salad with Avocado-Chia Dressing

This vibrant purple potato salad is a refreshing twist on a classic vegetarian side dish. Combining earthy, colourful potatoes with a creamy, nutrient-dense dressing, it offers a sophisticated alternative to traditional mayonnaise-based versions. The addition of jasmine green tea and chia seeds provides a light, modern flavour profile that feels both nourishing and indulgent. It is an excellent choice for those seeking a gluten-free and vegetable-forward option for seasonal gatherings.

Perfect for a light lunch or as a striking accompaniment to grilled halloumi or roasted vegetables, this dish is as visually stunning as it is delicious. The avocado provides a silky texture, while the spring onions and celery add a necessary crunch. Prepared with simple techniques, it is a brilliant way to elevate your homemade salad repertoire with wholesome, fresh ingredients.

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Ingredients for Purple Potato Salad with Avocado-Chia Dressing

  • 675g baby purple or red creamer potatoes, unpeeled, scrubbed, and quartered

  • 1 1/4 teaspoons sea salt

  • 1/2 Hass avocado, pitted, peeled, and diced

  • 2 tablespoons freshly squeezed lemon juice (from about 1 small lemon)

  • 120ml freshly brewed jasmine green or white tea, at room temperature

  • 2 tablespoons plain yoghurt (not Greek yoghurt)

  • 35g white chia seeds

  • 1 garlic clove, peeled and minced

  • 2 spring onions, green and white parts, thinly sliced on diagonal

  • 1 medium celery stalk, thinly sliced on diagonal

  • 1 tablespoon finely chopped fresh dill or coriander

Place the potatoes in a large saucepan and cover with cold water. Add 3/4 teaspoons of the salt and bring to a boil over high heat. Cover, reduce heat to medium-low, and cook until potatoes are just tender, about 10 minutes. Drain potatoes, place in a large bowl, and chill in the refrigerator.

In a bowl, thoroughly mash the avocado with the lemon juice until smooth. Add the tea, yoghurt, chia seeds, garlic, a few drops of hot pepper sauce, and 1/4 teaspoons of the salt and whisk to combine. Let stand for about 20 minutes. (Makes 300ml avocado-chia dressing.)

Remove the potatoes from the refrigerator. Add the spring onions, celery, and the remaining 1/4 teaspoons of salt to chilled potatoes and gently toss. Smear the avocado-chia dressing onto four salad plates, creating a "bed" for the potato salad. Top with the potato mixture, sprinkle with dill, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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