Purple potato salad
Discover the vibrant flavors of purple potato salad. This colorful dish is packed with fresh ingredients and a delightful blend of herbs and seasonings.
Ingredients:
- 910g purple-skinned fingerling potatoes, quartered lengthwise
- 1 head garlic, halved crosswise
- Pinch of red pepper flakes
- 5 tablespoons apple cider vinegar
- Kosher salt
- 1 red onion, halved and thinly sliced
- 1 teaspoon sugar
- 1/2 cup mayonnaise
- 4 tablespoons sour cream
- 1/3 cup horseradish, drained
- 2 stalks celery, thinly sliced
- 4 half-sour dill or sweet pickles, diced
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper
Instructions:
- In a medium saucepan, mix together the potatoes, garlic, red pepper flakes, 1 tablespoon of vinegar, and 1 tablespoon of salt. Fill the saucepan with water until it covers the ingredients. Heat over medium-high heat until it boils, then reduce the heat and let it simmer without covering until the potatoes are soft but not overly mushy, which should take about 7 to 10 minutes. Add the onion and continue cooking until it is almost soft, approximately 1 more minute. Drain the mixture while removing the garlic. Allow the potatoes to cool down.
- In a large bowl, combine the remaining 4 tablespoons of vinegar with the sugar and 1 teaspoon of salt. Stir well. Mix in the mayonnaise, sour cream, and horseradish. Add the celery and pickles, then gently incorporate the potatoes and chopped herbs. Season with salt and pepper according to your taste. Cover the bowl and refrigerate until you're ready to serve the dish.
Summary:
- Calories: 1949 kcal
- Fat: 101 g
- Protein: 27 g
- Carbs: 247 g
- Potassium: 4913 mg
- Magnesium: 290 mg