Easter Sunday was warm...about 94 degrees at our home. Definitely didn't want to start the oven for the traditional dinner, so we did the next best thing...grilled. Dinner consisted of grilled chicken legs and corn on the cob, purple potato salad, and fresh cantaloupe.
Purple Potato? Some of my friends didn't believe me and had to Google it to see that it actually exists. I love the color it gives the potato salad, bringing something from very traditional yellow to a vibrant purple.
Purple Potato Salad
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 teaspoon celery seed
1 teaspoon cayenne pepper
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste
1. Bring a pot of salted water to boil. Boil the potatoes until fork tender but no mushy, about 20 minutes. Drain, rinse in cold water, and cut in quarters.
2. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley.
3. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne pepper, vinegar, and lemon. Check seasoning.
4. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.