• 6servings
  • 35minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E, P
MineralsSelenium, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 pounds small purple potatoes

  2. 1 purple onion, diced

  3. 2 celery stalks, chopped

  4. 1/4 cup chopped fresh dill

  5. 1/4 cup chopped fresh parsley

  6. 1 cup mayonnaise

  7. 1/4 cup Dijon mustard

  8. 1 teaspoon celery seed

  9. 1 teaspoon cayenne

  10. 1 tablespoon white vinegar

  11. 1 lemon, juiced

  12. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise , mustard, celery seed , cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.


Send feedback