Purple Potato Salad

• 2 pounds potatoes purple-skinned fingerling, quartered lengthwise
• 10 cloves garlic 1 head, halved crosswise
• 1 pinch red pepper flakes
• 5 tablespoons apple cider vinegar
• 1 x kosher salt to taste
• 1 each red onion halved and thinly sliced
• 1 teaspoon sugar
• 1/2 cup mayonnaise, light
• 4 tablespoons sour cream, light
• 13 cup horseradish drained
• 2 stalks celery thinly sliced
• 4 each pickles, dill half-sour or sweet, diced
• 3 tablespoons dill weed freshly chopped
• 2 tablespoons parsley leaves freshly chopped
• 1 x black pepper freshly ground to taste

1. Combine the garlic, red pepper flakes, potatoes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan.
2. Cover with water.
3. Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 8 to 10 minutes.
4. Add the onion and cook until almost tender, about 1 more minute.
5. Drain, discarding the garlic.
6. Let the potatoes cool.
7. Whisk the remaining 4 tablespoons vinegar, 1 teaspoon salt and the sugar in a large bowl.
8. Mix in the mayonnaise, sour cream and horseradish.
9. Add the celery and pickles, then gently fold in the potatoes and chopped herbs.
10. Season with salt and pepper.
11. Cover and refrigerate until serving.

potatoes purple, garlic, red pepper, apple cider vinegar, kosher salt, red onion, sugar, mayonnaise, sour cream, horseradish, stalks celery, pickles, dill weed freshly, parsley, black pepper

Taken from recipeland.com/recipe/v/purple-potato-salad-49847 (may not work)