Purple Potato Salad (Print Version)
# Ingredients:
01 -
2 pounds purple potatoes
02 -
4 green onions
03 -
8 radishes
04 -
½ cup sour cream or vegan sour cream
05 -
1 tablespoon olive oil
06 -
2 tablespoons fresh lemon juice (1/2 lemon)
07 -
½ teaspoon kosher salt
08 -
Fresh ground black pepper
# Instructions:
01 -
Rinse and scrub the potatoes. Fill a large pot with water and add a few pinches of kosher salt. Bring to a boil, then boil the potatoes for about 20 minutes until tender. Test one with a fork to ensure it slides through easily. Drain the potatoes and run them under cold water. Slip the skins off the potatoes if desired, and cut them into bite-sized pieces.
02 -
Thinly slice the green onions and radishes.
03 -
In a small bowl, mix together sour cream, olive oil, lemon juice, and kosher salt.
04 -
Pour the dressing over the potatoes and add plenty of fresh ground black pepper. Mix to combine, and adjust kosher salt to taste. Serve immediately at room temperature. For leftovers, allow the salad to come to room temperature and add more fresh lemon juice and kosher salt prior to serving.