Popular
Latest From the Show
How to Make Herby Purple Potato Salad
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Bestselling author Marissa Mullen shares her tangy, sweet + pretty purple potato salad that she loves to serve as part of a spring charcuterie board, especially on Mother's Day!
"As I write this recipe, I’m witnessing the first signs of spring in New York. The temperature has finally reached 60 degrees, tree buds are forming, and the first little green daffodil leaves are making their way out of the garden beds. Springtime is when the world comes alive again, and this coincides with zesty fresh flavors to make our palates come alive! This purple potato salad isn’t just beautiful, it also has tangy and sweet notes with bright herbs. This dish is perfect for your springtime plates and gatherings to serve alongside your cheese plate creations." —Marissa
Ingredients
- 1 pound 2-inch purple potatoes, scrubbed
- Kosher salt
- 2 tablespoons lemon juice (from about 2/3 of a large lemon)
- 1 tablespoon Dijon mustard
- ½ teaspoon red wine vinegar
- 1 ½ teaspoons honey
- ¼ cup extra-virgin olive oil
- ½ small red onion, halved crosswise and thinly sliced into half-moons
- 1 ½ tablespoons chopped fresh dill fronds, plus more for garnish
- 1 ½ teaspoons chopped fresh chives, plus more for garnish
- 2 scallions, thinly sliced, reserving some for garnish
- Flaky salt and freshly ground black pepper
Yield
Serves: 3 to 4
Preparation
Cut the potatoes into quarters. Place in a medium saucepan and cover with water. Generously salt the water and bring to a boil, then reduce the heat and simmer for 4 to 5 minutes, until the potatoes can be easily pierced with a fork. Drain and place in a medium bowl.
In a small bowl, combine the lemon juice, mustard, vinegar, honey, olive oil, and 1 teaspoon kosher salt. Whisk until fully emulsified. Add the red onion, reserving some for garnish, and mix in the dill, chives, and scallions.
Pour the herb mixture over the potatoes and mix. Add flaky salt and black pepper to taste.
For the best flavor, marinate in the refrigerator for 2 to 4 hours. Garnish with the additional dill, chives, scallions, and the reserved red onion before serving. The potato salad will last for up to 2 days in the refrigerator.
Excerpted from That Cheese Plate Wants to Party by Marissa Mullen. Copyright © 2023 by Marissa Mullen. Used with permission by The Dial Press. All rights reserved.