Purple Potato Salad
Servings
4Serving size
about 1 cupThis recipe is better the second day and will keep to the third in the fridge.
Ingredients
| 16 ounce purple potatoes (fingerling are best) |
| 1 spray Spray olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Olive oil |
| 4 tsp. Balsamic vinegar |
| 2 Tbsp. Fresh dill (chopped) |
| 2 small stalk Celery, raw (diced with leaves) |
Instructions
When the oven is hot spray the pan lightly with oil. Add the potatoes and place the pan in the oven. Roast for about 20 - 25 minutes until the potatoes are just tender.
Remove and let cool.
Slice the potatoes about 1/2 inch thick. If using larger potatoes cut in half lengthwise first and then cut into half moon slices.
Place the sliced potatoes in a bowl with the salt, pepper, olive oil, balsamic vinegar, dill and diced celery.
Fold together and chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love purple potatoes. They don’t taste a whole lot different than other waxy potatoes — maybe they’re a little sweeter. They do make a great addition to the plate, however, with the bright purple flesh against the pink of salmon or shrimp. A great dish to take to a potluck.