Purple Potato Salad
This purple potato salad is a great side dish. we boiled potatoes with garlic and vinegar, which made potatoes super tasty!
Yield
4 servingsPrep
15 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
purple-skinned fingerling, quartered lengthwise |
|
| 10 | cloves |
garlic
1 head, halved crosswise |
|
| 1 | pinch |
red pepper flakes
|
*
|
| 5 | tablespoons |
apple cider vinegar
|
|
|
kosher salt
to taste |
*
|
||
| 1 |
red onion
halved and thinly sliced |
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | cup |
mayonnaise, light
|
*
|
| 4 | tablespoons |
sour cream, light
|
|
| ⅓ | cup |
horseradish
drained |
*
|
| 2 | stalks |
celery
thinly sliced |
*
|
| 4 |
pickles, dill
half-sour or sweet, diced |
*
|
|
| 3 | tablespoons |
dill weed
freshly chopped |
|
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
|
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
purple-skinned fingerling, quartered lengthwise |
|
| 1E+1 | cloves |
garlic
1 head, halved crosswise |
|
| 1 | pinch |
red pepper flakes
|
*
|
| 75 | ml |
apple cider vinegar
|
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | each |
red onion
halved and thinly sliced |
|
| 5 | ml |
sugar
|
|
| 118 | ml |
mayonnaise, light
|
*
|
| 6E+1 | ml |
sour cream, light
|
|
| 79 | ml |
horseradish
drained |
*
|
| 2 | stalks |
celery
thinly sliced |
*
|
| 4 | each |
pickles, dill
half-sour or sweet, diced |
*
|
| 45 | ml |
dill weed
freshly chopped |
|
| 3E+1 | ml |
parsley leaves
freshly chopped |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Combine the garlic, red pepper flakes, potatoes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan.
Cover with water.
Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 8 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, 1 teaspoon salt and the sugar 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.
