Purple Potato Salad


2 lbs. Supreme Cuts Small Purple Potatoes
1 purple onion, diced
2 celery stalks, chopped
cup chopped fresh dill
cup chopped fresh parsley
1 cup mayonnaise
cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar
1 lemon, juiced
Salt and Pepper (optional)


Bring a pot of salted water to a boil. Boil potatoes until fork tender but not mushy, about 20 minutes. Drain and rinse in cold water. Cut into quarters. Place warm potatoes in large bowl and toss with onion, celery, dill, and parsley. In another bowl stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add dressing to vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.


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