- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
"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
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.