Purple Potato Salad
This vibrant looking Purple Potato Salad is Easy to make and deliciously gorgeous to look at on the dinner table; made from a spectacular tasting colorful medley of small purple potatoes, new potatoes, small red potatoes, crunchy baby dill pickles, crisp celery, red salad onions, sliced carrots, and garden fresh herbs.
Servings: 6 People
Calories: 293kcal
Ingredients
- 1 pound Small purple potatoes
- 1/2 pound New potatoes
- 1 cup Sliced carrots, lightly steamed
- 1 Red salad onion, diced
- 2 stalks Celery, sliced
- 1 cup Oak leaf lettuce, finely chopped
- 1/2 cup Frozen green peas, thawed
- 1/4 cup Baby dill pickles, sliced
- 1/4 cup Flat-leaf parsley, chopped
- 1/8 cup Fresh dill, chopped
- 1 cup Real mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon Celery seed
- 1 tablespoon Apple cider vinegar
- 1 Lemon (juice of)
- Kosher salt, to own taste
- Freshly ground black pepper, to own taste
Instructions
- Bring a pot of salted water to a boil.
- Boil all the potatoes just until fork tender, about 18-20 minutes
- Drain, then rinse in cold water and cut into quarters.
- Place the warm potatoes in a large bowl and toss with lightly steamed sliced carrots, diced red salad onion, sliced celery, chopped oak leaf lettuce, green peas, baby dill pickles, chopped fresh dill, chopped fresh parsley.
- In another bowl, stir together mayonnaise, Dijon mustard, celery seed, apple cider vinegar, lemon juice, kosher salt, and ground pepper.
- Add the dressing to the vegetable mixture. Toss the ingredients gently to coat, careful not to break the potatoes.
- Season with more salt and pepper if desired
Nutrition
Serving: 01 | Calories: 293kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg