Zesty Purple Potato Salad
We’re heading into picnic season and I wanted to put a spicy spin on a classic! I also thought it would be fun to use purple potatoes (which are packed with tons of antioxidants!) instead of regular for a fun punch in color! This will quickly become your new favorite picnic and pot-luck side dish!
(I cut my recipe in half while making this tutorial since I was only cooking for 2, but below is the full measurements)
2lbs purple potatos
1 small purple onion, diced
2 celery stalks, chopped
2 Tbs dried dill (or ¼ cup fresh dill, chopped)
2 Tbs dried parsley (or ¼ cup fresh parsley, chopped)
1 cup mayonnaise
¼ cup Dijon mustard
1 tsp celery salt
1 tsp cayenne pepper
1 Tbs white vinegar
1 lemon, juiced
Salt and pepper to taste
Recipe adapted from Tyler Florence
Bring a large pot of salted water to a boil and add potatoes. Boil for 15-20 minutes or until tender when poked with a fork.
Drain and rinse with cold water. (1.) Cut potatoes into quarters and place into a large bowl. (2.) Add onion, celery, dill, and parsley and toss until ingredients are mixed. (3.) In a small separate bowl, mix together mayonnaise, mustard, celery salt, cayenne, vinegar, and lemon juice. (4.) Add to vegetable mixture and gently toss to coat. Season with salt and pepper.
Cover and place in the refrigerator to chill about 30 minutes before serving. This can also be made the night before!