Garlicky Purple Potato Salad

I have always wanted to try cooking with purple potatoes. I finally got my chance!

Yesterday I stopped at a market here in Surrey called Two Ees Farm, and was amazed by the variety of local produce, organic products, and imported foods. I loaded up on everything from Canadian-grown quinoa to jars of apple stroop and rosehip jam.

But for me, the really exciting thing was finding a bin of purple potatoes with navy blue skin. I bought a bag of them and I already knew what I wanted to make with them; a multi-coloured potato salad with a creamy garlicky dressing.

purple potato salad

Garlicky Purple Potato Salad

3 purple potatoes
3 red-skin potatoes

Boil the potatoes whole in salted water until fork-tender, about 20 – 30 minutes. Allow to cool before cutting into bite-sized pieces.

Make the dressing. Mix together:

1/4 cup plus 1 tbsp of vegenaise “mayo”
1 – 2 tbsp of freshly squeezed lemon juice
1 or 2 cloves of garlic, minced (I used a microplane grater which grates the garlic almost to a puree. Note: Only use the second clove of garlic if you really, really, REALLY love garlic)
1/4 tsp dried dill
1 green onion, green and white parts sliced finely
Salt and pepper to taste

Gently toss the potatoes and dressing together.

Next time I make this I plan to add more lemon juice or some olive oil to thin the dressing out more for easier mixing. However, even as thick as the dressing was, this salad was still delicious.

Tomato and Cucumber Salad

yum

My tiny little balcony garden gave me a gift, recently.

tomaters

A bunch of tiny, perfect tomatoes.

I wanted to enjoy them at their ripest and freshest, so what else could I do but make them into a salad?

This recipe is a sort of non-recipe, by the way. If you aren’t frightened by measuring in handfuls and splashes, read on.

salad

Tomato and Cucumber Salad

1 pint (ish) of tomatoes
4 or 5 inches of cucumber, sliced
One thin slice of sweet red onion, chopped
1 clove of garlic, minced
Olive oil
Red wine vinegar
Herbs such as basil, oregano, or parsley
Salt and pepper

If the tomatoes are large, chop them into pieces. Cherry tomatoes may be halved or left whole. Combine them in a bowl with the cucumber slices, garlic and chopped red onion. Sprinkle herbs onto the vegetables; if you are using dried herbs, use a small amount, a tsp or less. Fresh herbs may be used in a large quantity, such as a tablespoon or two each. Drizzle olive oil and splashes of vinegar over the salad, and sprinkle with salt and fresh cracked pepper. Mix, and then taste to see if you need to adjust the seasoning. Serve immediately or chill to let the flavours mingle.

Tip: The red wine vinegar may be replaced with another, such as balsamic vinegar. You may also replace it with lemon juice, or add some lemon juice in addition to the vinegar.

Tip: Stick with Italian herbs for this salad; basil, oregano, thyme, parsley, and rosemary would all be good choices.

Tip: If your tomatoes aren’t very sweet, a sprinkle of sugar will perk them up and cut the acidity a bit.