Purple Potato Salad
This purple potato salad is a great side dish, we boil potato with garlic and vinegar, give potato tasty flavor.
purple-skinned fingerling, quartered lengthwise
1 head, halved crosswise
red pepper flakes
apple cider vinegar
halved and thinly sliced
sour cream, light
half-sour or sweet, diced
freshly ground to taste
Combine the garlic, red pepper flakes, potatoes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan.
Cover with water.
Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 8 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, 1 teaspoon salt and the sugar 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.