Purple potato salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 244, total fat 13 G., saturated fats 2 G., proteins 3 G., carbohydrates 31 G., fiber 4 G., cholesterol 9 mg, sodium 468 mg, sugar 7 G.

Want to make your potato salad more festive? Make it with purple potatoes! This side dish will be a vibrant addition to your dinner and is sure to be a hit, thanks to its striking presentation and extraordinary flavor. Boiled, spicy purple potatoes are tossed with sliced pickles, celery, and fresh herbs in a tart dressing of mayonnaise, sour cream, and horseradish. Let the salad sit in the refrigerator for a while to allow the flavors to meld, and then serve chilled.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g purple fingerling potatoes, quartered lengthwise
1 head of garlic, cut in half horizontally
A pinch of red pepper flakes
5 tablespoons of apple cider vinegar
1 red onion, thinly sliced into half rings
1 teaspoon of sugar
0.5 cup mayonnaise
4 tbsp sour cream
1/3 cup horseradish, drained
2 stalks celery, thinly sliced
4 pickled cucumbers, diced
3 tbsp chopped fresh dill
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: blue potatoes, celery, red onion, pickled cucumber, pickles, horseradish, red pepper flakes, dill, sour cream

Cooking the dish according to the recipe:

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

In a large bowl, combine the remaining 4 tablespoons vinegar, sugar, and 1 teaspoon salt. Stir in the mayonnaise, sour cream, and horseradish. Add the celery and pickles, then carefully fold in the potatoes and finely chopped herbs. Season with salt and pepper to taste.
Cover and refrigerate until serving.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Salads / Vegetable salads / Potato dishes / Potato salads / Duff Goldman