If you happen to grow purple potatoes or can find them at the farmers’ market, they are certainly fun to serve. Packed with the same healthy antioxidants found in blueberries and pomegranates, purple potatoes deliver more than just starch. Their taste is a little nutty and creamier than their white cousins. Double or triple this recipe for a family.
MORE FROM FRESH SPRING RECIPES FROM THE GARDEN:
Fresh Spring Recipes from the Garden
Easy Potato Salad Recipe With Purple Potatoes
Yields 2 to 4 servings.
1 pound purple potatoes, scrubbed
2 tablespoons cider vinegar
1 1/2 teaspoons honey
1/4 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh dill, optional
1 carrot, shredded
1 scallion, sliced
Place potatoes in large saucepan and cover with water. Bring to a boil; reduce heat and simmer until fork-tender, about 15 minutes. Drain and cool.
In large bowl, combine vinegar, mustard, honey and salt; whisk until smooth. Slowly whisk in olive oil until smooth and emulsified. Stir in dill, if desired.
Peel potatoes (or leave skins on for some extra vitamins) and slice. Arrange potatoes in serving bowl; sprinkle carrots and scallions on top. Drizzle dressing over all and serve warm or at room temperature.
