Purple potatoes give an eye-catching and tasty twist on the classic German potato salad.
4 pounds purple potatoes
½ cup chopped red onion
¾ cup chopped scallions
4 tablespoons chopped fresh dill
¾ cups apple cider vinegar
Salt and pepper to taste
Scrub and clean the potatoes. Place in a large pot and cover with water. Cook over high heat and bring to a boil. Reduce heat, cover and cook until potatoes are tender, but not too soft. They should keep their shape and not fall apart. Drain and place in a large salad bowl. Let cool enough to touch and cut them into chunks.
Toss potatoes with vinegar, chopped onions, chopped scallions and chopped dill. Season to taste. Purple potato salad will last a week in the refrigerator.