Purple-less Potato Salad

Posted by Lindsey On 11:02 AM

Well this was suppose to be purple potato salad, but I went to two different grocery stores and could not find purple skinned potatoes. I guess they are not in season this time of year. Oh well this was still very good. I really wanted to try this recipe after seeing it in the new food network magazine. This would be great served with a grilled steak or at your next cookout.

Purple-less Potato Salad
Adapted from Food Network Magazine


2 lbs fingerling potatoes, quartered lengthwise
1 head garlic halved crosswise
Pinch of red pepper flakes
5 tablespoons apple cider vinegar
1 red onion, halved and sliced thin
1 teaspoon sugar
1/2 cup mayo
4 tablespoons sour cream
1/3 cup horseradish
2 stalks celery, thinly sliced
4 half half-sour dill or sweet pickles, diced
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Freshly ground black pepper


Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar, and 1 tablespoon salt in a medium saucepan and cover with water. Bring to a boil over medium high heat, then simmer uncovered for 7-10 minutes , until the potatoes are tender but not mushy. Add the onion and cook for 1 more minute until it is almost tender. Drain, discarding the garlic. Let the potatoes cool.

Whisk the remaining 4 tablespoons vinegar with the sugar, and 1 teaspoon salt in a large bowl. Mix in the mayo, sour cream, and horseradish. Add the celery and pickles then gently fold in the potatoes and chopped herbs. Season with salt and pepper. Cover and refrigerate until serving.

2 Response to "Purple-less Potato Salad"

  1. Joelen Said,

    What a great recipe for potato salad, even if you had to use fingerlings. I'm sure the purple ones would have added some great color, but this looks great nonetheless!


  2. Jenn Said,

    Looks like a great recipe! We got purple potatoes at the farmer's market last week, if there is one near you maybe that is something to try! I love pretty colored potatoes :)