PURPLE POTATO SALAD
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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
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
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