Purple Potato Salad

Memorial Day is coming. The weather is warming. Grills are firing up. This can only mean one thing: POTATO SALAD season has begun. I have never settled for ordinary, and so this is not just any potato salad – it’s zesty, crunchy, and purple all over! My local Whole Foods had purple potatoes on sale, and I could not pass them by. I promise, this is a healthy, delicious and sure to “wow” your guests. What are purple potatoes, you ask? Well….you are about to find out.

Purple Potato Salad (serves 6-8)

Ingredients:

• 2 pounds purple-skinned potatoes, quartered
• 1 head garlic, halved
• ¼ tsp red pepper flakes
• 5 Tbsp apple cider vinegar
• 1 medium red onion, halved and thinly sliced
• 1 tsp sugar
• ½ cup Greek yogurt
• 3 Tbsp light sour cream
• 1/3 cup horseradish, drained (not the sauce – just plain horseradish)
• 2 stalks celery, sliced
• 3 dill pickles, diced
• 3 Tbsp fresh dill
• 2 Tbsp chopped fresh parsley
• 1 dash salt
• Freshly ground pepper

Directions:

1. Combine potatoes, garlic, red pepper flakes, and 1 tablespoon vinegar in a medium saucepan and cover with water.
2. Bring to a boil and simmer, uncovered, for 7 – 10 minutes, or until potatoes are soft.
3. Drain potatoes, discarding garlic. Allow potatoes to cool.
4. Meanwhile, sauté onions in a small saucepan until tender. Set aside.
5. In a large bowl, combine remaining 4 tablespoons of vinegar, sugar, Greek yogurt, sour cream, and horseradish. Add celery and pickles.
6. Gently add potatoes, onions, dill, and parsley to yogurt mixture.
7. Season with salt and pepper, and refrigerate until ready to serve.