Purple Potato Salad

Purple Potato Salad

Ingredients:
3 c. Potatoes – chopped
2-3 TBSP of white vinegar

1/2 c. sliced green olives
1/2 c. chopped celery
1/2 c. minced red onion
3-4 chopped hard boiled eggs
{of course modify or add to this list however you like}

Sauce:
1/4 c. Mayo
1/3-1/2 c. sour cream {to your liking}
1 tsp. mustard
salt and pepper to taste

Traditionally you are supposed to boil the potatoes whole, release them from the skins and chop them after they have been cooked. I like to keep the skins on so I chop them and then cook them. This kind of potato also has a thinner skin than a russet so it it better cooked this way.

Boil the chopped potatoes until just barely fork tender.

Toss the vinegar on the hot potatoes in a large bowl and set it aside while you chop the rest of your vegetables.Then add them in.

While the vegetables rest, make your sauce.

Then toss it all together and season with salt and pepper to taste. Optional: top with some parsley. I didn’t have fresh so I used about 2 TBSP of dried.

So easy and delicious.

And less fat than using all mayo.

The sour cream gives it a bit milder flavor, so if you like more punch to your potato salad, you can add more vinegar or mustard. Or you can even add some heat with a touch of Tobasco sauce.

Perfect for a summer BBQ. Or if you’re like me, dish up a plate for lunch.

The potatoes maintain their pretty color even after cooking. Ah…so fun! It am just ticked purple over this salad. 🙂

Just perfect for wrapping up Purple Potato Salad. 🙂