Zesty Purple Potato Salad

Zesty Purple Potato Salad

We’re heading into picnic season and I wanted to put a spicy spin on a classic! I also thought it would be fun to use purple potatoes (which are packed with tons of antioxidants!) instead of regular for a fun punch in color! This will quickly become your new favorite picnic and pot-luck side dish!

…..

(I cut my recipe in half while making this tutorial since I was only cooking for 2, but below is the full measurements)

Ingredients:

2lbs purple potatos

1 small purple onion, diced

2 celery stalks, chopped

2 Tbs dried dill (or ¼ cup fresh dill, chopped)

2 Tbs dried parsley (or ¼ cup fresh parsley, chopped)

1 cup mayonnaise

¼ cup Dijon mustard

1 tsp celery salt

1 tsp cayenne pepper

1 Tbs white vinegar

1 lemon, juiced

Salt and pepper to taste

Recipe adapted from Tyler Florence

Bring a large pot of salted water to a boil and add potatoes. Boil for 15-20 minutes or until tender when poked with a fork.

Drain and rinse with cold water. (1.) Cut potatoes into quarters and place into a large bowl. (2.) Add onion, celery, dill, and parsley and toss until ingredients are mixed. (3.) In a small separate bowl, mix together mayonnaise, mustard, celery salt, cayenne, vinegar, and lemon juice. (4.) Add to vegetable mixture and gently toss to coat. Season with salt and pepper.