Purple Potato Salad Recipe

Name: Purple Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds 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

Servings: persons

2 pounds 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

1
Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water.
2
Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes.
3
Add the onion and cook until almost tender, about 1 more minute.
4
Drain, discarding the garlic.
5
Let the potatoes cool.
6
Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl.
7
Mix in the mayonnaise, sour cream and horseradish.
8
Add the celery and pickles, then gently fold in the potatoes and chopped herbs.
9
Season with salt and pepper.
10
Cover and refrigerate until serving.
11
Photograph by Rick Lew

735

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds purple-skinned fingerling potatoes, quartered lengthwise, 1 head garlic, halved crosswise, Pinch of red pepper flakes, 5 tablespoons apple cider vinegar, and more.

Yes, Purple Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Purple Potato Salad

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