Purple Potato Salad


  • 2 pounds new potatoes cut into quarters
  • 1 cup Florida red cabbage, chopped
  • 1/2 cup Florida radishes, sliced
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 2 teaspoons Dijon mustard
  • 3 tablespoons olive oil
  • 1 tablespoon green onions, minced
  • 2 tablespoons Florida parsley, minced
  • black pepper to taste


  • Place potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt and bring to a boil. Reduce the heat to medium and cook until the potatoes are almost tender. Drain and let cool. Cut potatoes into 1-inch cubes and place in a bowl.
  • In a small mixing bowl, whisk together the vinegar, salt and mustard. Add the olive oil, whisking constantly. Add the radishes and the onions.
  • Pour mixture over warm potatoes and toss. Just before serving stir in cabbage, parsley and pepper.

Yield 8 servings

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