Raschel A. Kloos  ·  Realty Executives  ·  (760) 845-4744

Purple Potato Salad

Purple Potato Salad

> See this recipe on-air on 11/27/2002 at 2:30 AM ET.
 

Copyright 2000 Television Food Network, G.P. All rights reserved

2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste

Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

 


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