Festive Purple Potato Salad With Cilantro

Put the cut-up potatoes in a medium saucepan; cover with water and add 1 teaspoon of salt. Bring to a boil; cover, reduce heat to medium-low, and continue cooking for about 20 to 25 minutes, or until potatoes are fork tender. Drain off water and set the pan aside to let potatoes cool. Leave cover on but ajar.

Meanwhile, prepare the celery, onion, and garlic, and combine them in a large bowl. Cut the cooled potato chunks into 3/4- to 1-inch pieces. Toss the potatoes with the vegetables in the mixing bowl and the remaining 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add the cilantro and parsley and toss lightly. Add 3/4 cup mayonnaise and the lime juice, and stir gently to combine. Taste and add more mayonnaise and seasonings, as needed. For best flavor, make this potato salad and refrigerate for at least 2 to 4 hours before serving time.
Serves 4 to 6.

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