Purple Potato Salad

The purple potato offers a great twist to the classic potato salad recipe. It provides a great color and presentation. Here are a few tips in buying and storing this potato: When selecting, choose those that are firm and plump. Avoid those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots. Store the potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cool temperatures. Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. Do not store with onions, the gas given off by onions accelerate the decay of potatoes.
[I got these tips from http://www.recipetips.com ]

Serves 6

2 pounds purple-skinned fingerling potatoes, quartered length
1 head garlic, halved crosswise
Pinch of red pepper flakes
5 tablespoons apple cider vinegar
Salt
1 red onion, halved and thinly slices
1 teaspoon sugar
½ cup reduced fat mayonnaise
4 tablespoons reduced fat sour cream
1/3 cup horseradish, drained
Optional: 2 stalks celery, thinly sliced
4 half-sour dill or sweet pickles, diced
Optional: 3 tablespoons chopped fresh dill
2 tablespoons chipped fresh parsley
Freshly ground pepper

Preparation:
1. Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes. Add the onion and cook until almost tender, about 1 more minute. Drain, discarding the garlic. Let the potatoes cool
2. Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl. Mix in the mayonnaise, sour cream and horseradish. Add the celery and pickles, then gently fold in the potatoes and chopped herbs. Season with salt and pepper. Cover and refrigerate until serving.