Purple Potato Salad
3 pounds small (1 ½ – 2 inch) purple potatoes, scrubbed and halved
1 tablespoon plus
1 teaspoon Kosher or fine sea salt, divided use (plus more to taste)
4 tablespoons extra-virgin olive oil
½ teaspoon freshly ground black pepper (plus more to taste)
2 cups frozen corn kernels, thawed
6 green onions, white and green parts, thinly sliced
1/3 cup good quality mayonnaise or vegan mayonnaise (such as Vegenaise)
Place the potatoes in a large pot. Cover with water and add 1 tablespoon of salt. Bring to a boil, cover, and cook for 10 minutes or until fork tender. Drain. Finely grate the zest of the lime into a large mixing bowl. Squeeze in the juice and add the olive oil, remaining 1 teaspoon salt, and pepper. Whisk to combine. Add the potatoes and toss to coat. Let sit until the potatoes are cool. Add the corn, green onions, and mayonnaise. Gently stir to combine. Taste and add more salt and pepper if desired. Cover with plastic wrap and refrigerate for 2 – 24 hours.
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