Purple Potato Salad

Purple Potato Salad

INGREDIENTS

2 lb(s) purple-skinned fingerling potatoes, quartered lengthwise

1 head garlic, halved crosswise

1 pinch red pepper flakes

5 Tbsp apple cider vinegar

Kosher salt

1 red onion, halved and thinly sliced

1 tsp sugar

½ cup mayonnaise

4 Tbsp sour cream

⅓ cup horseradish, drained

2 stalks celery, thinly sliced

4 half-sour dill pickles, diced

3 Tbsp chopped fresh dill

2 Tbsp chopped fresh parsley

Freshly ground pepper

DIRECTIONS

1. 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.

2. 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.

SOURCE AND CREDITS

Photograph by Rick Lew

Recipe courtesy Duff Goldman for Food Network Magazine

See more: Salad, Lunch, Dinner, Potatoes, Side