Purple Potato Salad

October  6, 2013
0 Ratings
  • Serves 6 to 8
Author Notes

Great for presentation with beautiful contrast of colors and great aroma, this recipe will easily have them coming back for seconds (I think I really am selling it). But I cannot take all the credit, this is adapted from smitten kitchen. —ZombieCupcake

What You'll Need
  • 3 1/2 pounds Potato Medley Purple, Red and Yellow Cut into Havles or Quarters
  • 1/3 cup Red Onion Chopped
  • 1 tablespoon White Wine Vinegar
  • 1 cup Plain Greek Yogurt
  • 2 teaspoons Dried Dill
  • 3 Chopped Green Onion
  • 3 round tablespoons Horseradish
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Pepper
  • 1 tablespoon Whole grain Dijon mustard
  • 1 teaspoon Celery seed
  1. Place potatoes into pot, add water till just covering them. Start boiling potatoes, meanwhile mix the rest of the ingredients in a small bowl. Once tender drain the potatoes, place into a large bowl allowing to cool for 5 minutes pour sauce on top and serve. Hint: Sauce actually works well as a dip for a vegetable tray as well.

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