Purple Potato Salad With Dilled Fennel Vinaigrette Recipes

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PURPLE POTATO SALAD

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12



Purple Potato Salad image

Steps:

  • 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.

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

PURPLE POTATO SALAD WITH DILLED FENNEL VINAIGRETTE

Just a touch of purple from the potatoes adds an appealing color to this potato salad. Toasted fennel seeds and the fresh taste of dill weed bring a unique flavor dimension to the salad.

Provided by Allrecipes Member

Time 2h30m

Yield 8

Number Of Ingredients 11



Purple Potato Salad with Dilled Fennel Vinaigrette image

Steps:

  • Boil potatoes in water 5-6 minutes. Add snap peas; boil 2 additional minutes. Drain potatoes and rinse with cold water.
  • Combine potatoes and peas with olives, onion and celeriac in a large bowl.
  • Mix remaining ingredients in a small bowl; add to vegetables and toss. Chill.

Nutrition Facts : Calories 243.1 calories, Carbohydrate 34.7 g, Fat 10.1 g, Fiber 5.2 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 260.1 mg, Sugar 1.9 g

3 pounds assorted new potatoes (purple, red or white), cut into 1-inch cubes
½ pound sugar snap peas (about 2 cups), cut in half diagonally
1 (2.25 ounce) can sliced black olives
½ cup chopped red onion
½ cup chopped celeriac or celery
⅓ cup olive oil
3 tablespoons white wine vinegar
2 teaspoons McCormick® Gourmet Collection® Dill Weed
2 ½ teaspoons OLD BAY® Seasoning
1 teaspoon McCormick® Gourmet Collection® Fennel Seed, lightly toasted* and crushed
½ teaspoon McCormick® Gourmet Collection® Ground Mustard

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