Purple Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	Small purple potatoes
1		Purple onion - diced
2		Celery stalks - chopped
1/4 cup	36g / 1.3oz	Chopped fresh dill
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 cup	237ml	Mayonnaise
1/4 cup	59ml	Dijon mustard
1 teaspoon	5ml	Celery seed
1 teaspoon	5ml	Cayenne
1 tablespoon	15ml	White vinegar
1		Lemon - juiced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B10) - from the TV FOOD NETWORK

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