PURPLE POTATO SALAD

Purple Potato Salad image

Provided by Duff Goldman

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 pounds purple-skinned fingerling potatoes, quartered lengthwise
1 head garlic, halved crosswise
Pinch of red pepper flakes
5 tablespoons apple cider vinegar
Kosher salt
1 red onion, halved and thinly sliced
1 teaspoon sugar
1/2 cup mayonnaise
4 tablespoons sour cream
1/3 cup horseradish, drained
2 stalks celery, thinly sliced
4 half-sour dill or sweet pickles, diced
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Freshly ground pepper

Steps:

Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes. Add the onion and cook until almost tender, about 1 more minute. Drain, discarding the garlic. Let the potatoes cool.
Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl. Mix in the mayonnaise, sour cream and horseradish. Add the celery and pickles, then gently fold in the potatoes and chopped herbs. Season with salt and pepper. Cover and refrigerate until serving.