Purple Potato Salad with Fiddlehead Ferns

A seasonal potato salad featuring purple potatoes, fiddlehead ferns, bright herbs, and a light vinaigrette that replaces traditionally heavy mayo.

7 tablespoons olive oil
2 tablespoons Sherry vinegar
1 tablespoon red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 medium shallot, finely diced
1 cup fiddlehead ferns
2 pounds purple potatoes
2 stalks celery, finely diced
½ cup chopped parsley
2 tablespoons chopped chives
3 hard-boiled eggs, quartered
salt and pepper, to taste

View the full recipe at Parsnips + Pastries →