Purple Potato Salad (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
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