PURPLE POTATO SALAD
Steps:
- 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, until the potatoes are tender but not mushy, 7 to 10 minutes. Add the onion and cook until almost tender, about 1 more minute. Drain, discarding the garlic. Let the potatoes cool.
- Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl. Mix in the mayonnaise, 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.
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Najmul Shikder
[email protected]Meh.
Taswar Abbas
[email protected]This salad was a disappointment. The potatoes were overcooked and the dressing was too sweet. I would not recommend this recipe.
Kirsty Healing
[email protected]I thought the potatoes were a little bland, but the dressing was good. I would probably add some more salt and pepper to the potatoes next time.
Asadul shah
[email protected]This salad was easy to make and turned out great! The potatoes were cooked perfectly and the dressing was delicious. I will definitely be making this again.
Murtajiz Raza
[email protected]I was skeptical about using purple potatoes, but I'm so glad I did! They held their shape well and added a beautiful pop of color to the salad. The dressing was also very good, with a nice balance of sweetness and acidity.
Plozzy YT
[email protected]This purple potato salad was a hit at my last potluck! The potatoes were perfectly cooked and the dressing was tangy and flavorful. I especially loved the addition of the red onion and celery, which gave the salad a nice crunch. I will definitely be