Spring salad with potatoes, radishes, chives and pumpkin seeds. A colorful, healthy and tasty salad with purple potatoes.

Vitelotte Noire, also known as Negresse or Chinese Truffles, are small potatoes with an intense purple color. You might think that this is a modern genetic cross. It turns out, however, that Vitelotte came from Peru to Europe, where they have been cultivated since the beginning of the 19th century.

Thanks to their color, they are a real culinary attraction, they are perfect for salads and for decorating other dishes.

The salad I suggest is very easy to prepare, but the end result, the contrasting colors can amaze many revelers.



  • 500 g purple potatoes or other salad dressings
  • 1 bunch radish
  • 1 bunch chives
  • a handful of pumpkin seeds
  • nigella


  • 250 ml of natural yoghurt
  • 1 clove of garlic - crushed
  • salt, pepper


  1. Wash the potatoes, cook them with the skin, preferably steamed. When they get cold, peel them and cut them into small pieces, they can be slices, boats, as you like.
  2. Place potatoes on a large plate, add chopped radishes to them, sprinkle with chopped chives and pumpkin seeds. Sauce prepared from yoghurt, garlic, salt and pepper can be poured over the salad at once, but then it will lose its beauty. It is best to serve the sauce separately in a bowl, sprinkled with black cumin seeds.

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