Purple potato salad

Ingredients:

• 900 g purple fingerling potatoes, quartered lengthwise
• 1 head of garlic, cut in half horizontally
• A pinch of red pepper flakes
• 5 tablespoons of apple cider vinegar
• 1 red onion, thinly sliced ​​into half rings
• 1 teaspoon of sugar
• 0.5 cup mayonnaise
• 4 tbsp sour cream
• 1/3 cup horseradish, drained
• 2 stalks celery, thinly sliced
• 4 pickled cucumbers, diced
• 3 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley

Preparation:

1. In a medium saucepan, combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar, and 1 tablespoon salt, then cover with water. Bring to a boil over medium heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes.
2. Add the onion and cook until almost tender, another 1 minute. Drain, discarding the garlic. Let the potatoes cool.
3. In a large bowl, combine the remaining 4 tablespoons vinegar, sugar, and 1 teaspoon salt. Stir in the mayonnaise, sour cream, and horseradish. Add the celery and pickles, then carefully fold in the potatoes and finely chopped herbs. Season with salt and pepper to taste.
4. Cover and refrigerate until serving.