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.
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.