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Purple Potato Salad with Dilled Fennel Vinaigrette

Just a touch of purple from the potatoes adds an appealing color to this potato salad. Toasted fennel seeds and the fresh taste of dill weed bring a unique flavor dimension to the salad.


    Purple Potato Salad:

  • Dilled Fennel Vinaigrette:

15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • Bring potatoes to boil in water to cover in large saucepan. Cook 5 to 6 minutes. Add snap peas; cook 1 to 2 minutes longer. Drain well. Cool slightly.

  • Place potatoes, snap peas, olives, onion and celery in large bowl.

  • For the Dressing, mix all ingredients in small bowl with wire whisk until well blended. Add to vegetables; toss gently to coat well. Serve immediately or refrigerate until ready to serve.

Cooking tip

To toast fennel seeds: Heat small skillet on medium heat 2 minutes. Add fennel seeds: cook 1 minute or until seeds are fragrant, shaking pan constantly. Immediately remove seeds from skillet to avoid over-toasting.

Test Kitchen Tip: Purple potatoes are small to medium sized and taste similar to russets. They have a dark brownish-violet, thin skin and a bright purple flesh that fades with cooking.

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Nutrition information

(Amount per serving)

  • Calories: 243Cholesterol: 0mg
  • Sodium: 257mgProtein: 4g
  • Total Fat: 11gFiber: 4g
  • Carbohydrate: 32g

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