So, on Monday, I decided to perfect my smoked brisket ability, but that's a story for another blog. I will say that's what prompted me to want to make potato salad (and the fact that I have so many potatoes to use up from our garden). We grew red, gold and purple potatoes and I hadn't cooked with purples before so I decided this was a good time to use them up. Of course, you know me, I went to google to search for a recipe and the first one that popped up was from Food Network. I really like Tyler Florence's recipes, so I knew this one was a winner.
A few changes/adds: Added turkey bacon. [I had some already cooked and ready, but definitely prefer pork bacon.] Added just a touch of cane sugar to balance out the salt and vinegar. Didn't use Parsley. [I really need to grow some indoors during the winter; I'm not really a fan of dried herbs.] Added sour cream for extra tang and creaminess. Used spicy brown mustard which gave it even more kick.
So, if I'm blogging this, it means it ranks as one of my top favorite recipes for potato salad. [I have another one with pickles and red potatoes so that makes 2 favorites. :) ]
Please give this one a try!
2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste
https://www.foodnetwork.com/recipes/tyler-florence/purple-potato-salad-recipe-1938543
