Farmer's Market Friday : Purple Potato Salad
Like me, you've probably stumbled upon purple potatoes at your local farmer's market, but instead of buying a basket full, you likely opted for more familiar potatoes - white, red or sweet. I don't blame you one bit! That is exactly what I have done for YEARS. Purple potatoes were unknown which made them a little intimidating. Okay, okay. It made them REALLY intimidating. Lucky for you, I am sharing a recipe that will make you have a little more courage in the kitchen. All it takes is a trip to the market (and trust in my recipe!) to make this delicious Purple Potato Salad.
Meet the Purple Potato
Unlike sweet potatoes that are simply delicious on their own, purple potatoes have a more subtle flavor, requiring more seasoning and creativity. They are known for their earthy and nutty flavor and being the perfect base for a salad. Like other potatoes, they easily get mushy when over cooked, so make sure you keep an eye on them when boiling. Purple potatoes are a great source of fiber and are loaded with potassium and Vitamin C. In fact, Runner's World once featured them as being one of the best pre-race foods for endurance runners.
Purple potatoes are also packed with antioxidants and a phytochemical called chlorogenic acid, which is known to decrease blood pressure and help your body break down blood clots. They are purple because of a phytonutrient called anthocyanin, which has been used for many years in folk medicine as a remedy for liver dysfunction and hypertension. Purple potatoes are also known to help decrease inflammation throughout the body.
Think this unfamiliar potato is worth a try? I think so! You are going to love this easy and unintimidating recipe that will surely be a crowd pleaser by the end of the summer! It is light and fresh and the perfect side for just about any dish.
Purple Potato Salad
You are going to love this easy and unintimidating recipe that will surely be a crowd pleaser by the end of the summer! It is light and fresh and the perfect side for just about any dish.
8 cups purple potatoes, washed and cut into ¼-inch thick slices
1 tablespoon salt
½ cup olive oil
⅔ cup flat-leaf parsley
⅔ cups chopped green onions
4 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
4 cloves garlic, chopped
½ teaspoon freshly cracked black pepper
2 stalks celery, diced
Place potatoes in a large pot. Fill with water, covering the potatoes by about an inch. Add salt to water.
Bring to a boil. Boil potatoes until fork tender - about 5 minutes. Be careful not to overcook the potatoes or the salad will become mushy.
Save ½ cup of starchy purple potato water an set aside. Drain potatoes and let cool.
Set aside a few tablespoons of green onion and parsley for garnish. In a food processor, blend the remaining green onion, parsley, olive oil, lemon juice, mustard, garlic and black pepper. Drizzle in the reserved potato water until the dressing is smooth and emulsified.
Add the dressing and celery to the cooked purple potatoes and toss every few minutes until the dressing is absorbed.
When ready to serve, add the remaining green onion and parsley as garnish. Add salt and pepper as needed.
NOTE : If you do not add enough salt to the boiling water, the potato salad will need a lot of salt added to the dressing.
Makes 8 cups | Recipe adapted from Cookie and Kate