salads sides

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.
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
  • 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

NUTRITION INFORMATION

(per Serving)

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