Purple Potato Salad with Dilled Fennel Vinaigrette
salads sides

Purple Potato Salad with Dilled Fennel Vinaigrette

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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

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Ingredients

8

(1 cup)

Servings

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

Instructions

  • 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

Nutrition information (per Serving)

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