Tangy, Sweet + Pretty Purple Potato Salad With Lots of Herbs

Step 1

Cut the potatoes into quarters

Step 2

Place in a medium saucepan and cover with water

Step 3

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

Step 4

Drain and place in a medium bowl

Step 5

In a small bowl, combine the lemon juice, mustard, vinegar, honey, olive oil, and 1 teaspoon kosher salt

Step 6

Whisk until fully emulsified

Step 7

Add the red onion, reserving some for garnish, and mix in the dill, chives, and scallions

Step 8

Pour the herb mixture over the potatoes and mix

Step 9

Add flaky salt and black pepper to taste

Step 10

For the best flavor, marinate in the refrigerator for 2 to 4 hours

Step 11

Garnish with the additional dill, chives, scallions, and the reserved red onion before serving

Step 12

The potato salad will last for up to 2 days in the refrigerator