Purple Potato Salad Recipe
This vibrant looking Purple Potato Salad recipe 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.
Equipment
- Sharp kitchen knife
- Cutting Board
- Measuring Cups
- Measuring spoon
- Large pot/Steamer
- Collander
- Large glass bowl
- Small Glass Bowl
- Small whisk
Ingredients
- 1 pound Small purple potatoes sliced
- ½ pound New potatoes sliced
- ½ pound Red potatoes sliced
- 1 cup Sliced carrots lightly steamed
- 1 Red salad onion diced
- 2 stalks Celery sliced
- 1 cup Oakleaf lettuce chopped
- ½ cup Frozen green peas thawed
- ¼ cup Baby dill pickles sliced
- ¼ cup Flat-leaf parsley chopped
- ⅛ cup Fresh dill chopped
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon Celery seed
- 1 tablespoon Apple cider vinegar
- 1 Lemon juice of
- Kosher salt to own taste
- 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 oakleaf lettuce, green peas, baby dill pickles, chopped fresh dill, and 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: 01Calories: 409kcalCarbohydrates: 35gProtein: 5gFat: 29gSaturated Fat: 4gCholesterol: 16mgSodium: 390mgPotassium: 878mgFiber: 6gSugar: 5gVitamin A: 4387IUVitamin C: 47mgCalcium: 61mgIron: 2mg
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