Name: Purple Potato Salad with Fresh Herbs
Yield: 6
Ingredients: 2 lbs potatoes (purple or regular baking potatoes); ¾ cup salad turnips, thinly sliced; ¼ cup red onion, minced; 2 teaspoons fresh garlic, minced; 2 radishes, thinly sliced; 2 tablespoons red wine vinegar; 1 tablespoon dijon mustard; 2 tablespoons olive oil; 1 tablespoon butter, melted; 1 tablespoon fresh dill, chopped; 1 tablespoon fresh parsley, chopped; ¼ cup green onion, thinly sliced; salt and pepper to taste

Ingredients

Scale

2 lbs potatoes (purple or regular baking potatoes)
¾ cup salad turnips, thinly sliced
¼ cup red onion, minced
2 teaspoons fresh garlic, minced
2 radishes, thinly sliced
2 tablespoons red wine vinegar (affiliate)
1 tablespoon dijon mustard (affiliate)
2 tablespoons olive oil (affiliate)
1 tablespoon butter (affiliate), melted
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
¼ cup green onion, thinly sliced
salt and pepper to taste

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Instructions

Cut potatoes into quarters, or approximately 1 inch cubes, whichever is smaller. Add potatoes to a large pot, cover completely with water, bring to a boil. Once water starts boiling, reduce heat to medium low, cover, and simmer for 10-15 minutes until potatoes are tender and can be pierced through with a fork. Drain potatoes, set aside.
Whisk together red wine vinegar, dijon, olive oil, and melted butter in large bowl. Add turnips, red onion, garlic, and radishes. Stir to coat veggies.
Add cooled potatoes to veggie mixture, stir to combine. Top with fresh dill, parsley, green onion, and salt and pepper to your liking! Stir gently. Serve!