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Purple Potato Salad Recipe

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This recipe for Purple Potato Salad is from malik's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
2 pounds purple-skinned fingerling potatoes, quartered lengthwise
1 head garlic, halved crosswise
Pinch of red pepper flakes
5 tablespoons apple cider vinegar
Kosher salt
1 red onion, halved and thinly sliced
1 teaspoon sugar
1/2 cup mayonnaise
4 tablespoons sour cream
1/3 cup horseradish, drained
2 stalks celery, thinly sliced
4 half-sour dill or sweet pickles, diced
3 tablespoons chopped fresh dill
Directions:
Directions:
Directions
Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes. Add the onion and cook until almost tender, about 1 more minute. Drain, discarding the garlic. Let the potatoes cool.

Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl. Mix in the mayonnaise, sour cream and horseradish. Add the celery and pickles, then gently fold in the potatoes and chopped herbs. Season with salt and pepper. Cover and refrigerate until serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20

 

 

 

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