Peruvian Purple Potato Salad

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  • 1 1/2 pounds purple potatoes*
  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon prepared mustard
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 small clove garlic, crushed
  • 1/2 teaspoon salt
  • 1 red bell pepper, seeded and diced
  • 3 green onions, thinly sliced
  • 2 tablespoons chopped fresh parsley


Cut potatoes into bite-size pieces. Heat potatoes and enough water to cover to boiling in 2-quart saucepan over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender. Drain.

Meanwhile combine olive oil, vinegar, mustard, TABASCO® Sauce, garlic, and salt in large bowl. Add potatoes, red pepper, green onions and parsley. Toss to mix well.

Makes 6 servings.

*Or a mixture of all-purpose potatoes, red potatoes and purple potatoes.

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