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.
15m
PREP TIME
10m
COOK TIME
243
CALORIES
13
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- Purple Potato Salad
- 1 pound purple potatoes, cut in 1-inch cubes
- 1 pound red potatoes, cut in 1-inch cubes
- 1 pound white potatoes, cut in 1-inch cubes
- 1 can (2.2 ounces) sliced black olives, drained
- 1/2 pound sugar snap peas, cut in half diagonally (about 2 cups)
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- Dilled Fennel Vinaigrette
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar
- 2 1/2 teaspoons OLD BAY® Seasoning
- 2 teaspoons McCormick Gourmet™ Organic Dill Weed
- 1 teaspoon McCormick Gourmet™ Organic Fennel Seed, lightly toasted and crushed
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Mustard
INSTRUCTIONS
- 1 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
- 2 Place potatoes, snap peas, olives, onion and celery in large bowl
- 3 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
