This recipe isn’t just for Halloween. Sure, the purple new potatoes give it a strange color, but it’s also delicious and interesting to look at. Maybe I’m just a witch at heart.

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Halloween Recipe: Cursed Amethyst Salad

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  • Author: Jennifer Richmond
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x


Adapted from The Witches Cookbook



2 pounds purple new potatoes cut into ½ inch pieces

2 tablespoons avocado oil

1 teaspoon salt

1 teaspoon paprika

½ teaspoon black pepper

2 tablespoons of olive oil

2 shallots thinly sliced

1/3 cup apple cider vinegar

3 tablespoons Dijon mustard

½ cup olive oil

3 tablespoons chopped parsley


Preheat the oven to 400F.

Cut potatoes into 1/2 inch pieces.

Boil for 5-7 minutes, or until soft. 

In a large bowl, combine the potatoes, avocado oil, salt, paprika and pepper. 

Add 2 tablespoons of olive oil to the sauté pan, when hot add shallots and 4 minced garlic cloves. Sauté for 2-3 minutes. 

Add apple cider vinegar and Dijon to deglaze pan and turn off heat. Slowly drizzle in olive oil while whisking until fully incorporated. 

Once all ingredients are slightly cool, toss potatoes with sauce and chopped parsley. Serve warm or at room temperature. 

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