• Liz Talley - Urban Graze

Purple Potato Salad

A tasty potato salad. Also good with mixed potato varieties and colors.

1 lb. small-medium purple potatoes 1/4 c. small diced red or sweet onion 2 celery stalks, including leaves, chopped 2 Tbsp. snipped fresh dill, or 2 tsp. dried 2 Tbsp. snipped fresh parsley or carrot tops (or 2 tsp. dried) 1/3 c. mayonnaise 1 Tbsp. Dijon mustard

1/2 tsp. celery seed

1/8-1/4 tsp. chili powder or cayenne pepper 2-3 tsp. lemon juice (to your taste) Salt and pepper

Steam potatoes until they are just firm-tender. Cool slightly, then half or quarter to bite-sized pieces. Combine in a bowl with onion, celery, dill and parsley.

Whisk together: mayonnaise, mustard, celery seed, chili powder, lemon juice and season to taste with salt and pepper.

Gently toss the dressing into potatoes.

Recipe created or adapted by Liz Talley, Urban Graze

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