Purple Potato Salad w/ Tapenade Aioli

Grocery List:  Assorted Colored Potatoes, (any variety), Capers, Kalamata Olives, Parsley, Dill, Lemon Juice, Plain Greek Yogurt, Eggs, Red Onion, Celery.  Garnish: Butter Lettuce & Roasted Beets

Roast Garlic: See Recipe

Hard Boil Eggs:  See Recipe

Dice Assorted Potatoes into bite size pieces.  Boil separately in salted water until fork tender.  Remove and rinse with cold water.  Pour onto sheet tray, in single layer, to cool completely.

Combined capers, kalamata olives, roasted garlic, lemon juice, parsley and dill in food processor.  Pulse until ingredients are roughly chopped.  Add Greek Yogurt and mix completely.  Culinary note: Make extra and save for other uses.  See Tapenade Aioli Recipe

Cut Eggs to a large dice.  Cut red onion and celery to a small dice.

Combined cooled Potatoes and diced ingredients

Add dollops of Tapenade Aioli and fold into Potato mixture.

For plating: Use a piece of Butter Lettuce as a cup to hold mixture.  Garnish with fresh dill. 

Picture shows roasted beets for added flavor and color.

Great sanck or Lunch Box item