Purple People Eater Potato Salad
 
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Ingredients
  • 2-3 lbs. purple-skinned fingerling potatoes, quartered lengthwise (These are hard to find, but if you can get them, try them.)
  • 6 boiled eggs, peeled
  • 1 head of garlic, top sliced off
  • 2 t. red pepper flakes
  • 6 T. apple cider vinegar
  • Kosher salt
  • 1 large red onion, thinly sliced
  • 2 t. sugar
  • ¼ c. greek yogurt
  • ½ c. Miracle Whip mayo
  • ¼ c. horseradish sauce
  • ¼ c. yellow mustard
  • 3 stalks of celery, finely diced
  • ½ c. sweet pickle relish
  • 3 T. fresh chopped dill
  • ¼ c. fresh chopped parsley
  • Fresh black pepper
  • Black and green olives and pimento, garnish, optional

Instructions
  1. In a pot, combine the potatoes, garlic, red pepper flakes, 1 T. of the vinegar and 1 T. salt. Cover with water.
  2. Bring to a boil, then simmer, uncovered, until potatoes are tender but not mushy.
  3. Add the onion and cook until almost tender, about 1 minute. Drain, discard the garlic. Set aside.
  4. Separate the yolks from the whites.
  5. Mash yolks. Add 2 T. of the vinegar, mustard, sugar and horseradish sauce. Blend until makes a paste.
  6. In a large bowl, mix 3 T. vinegar with the mayo, greek yogurt and season with salt and pepper.
  7. Add the chopped celery and pickle relish. Fold in potatoes and dill and parsley. Taste for seasoning. Cover and refrigerate until ready to serve.
  8. Garnish with olives and pimento, optional.

 

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