What’s in Season: Purple Potatoes

On a recent trip to the farmers’ market, I found a bounty of potatoes in various shapes, sizes, and colors. One kind of potato I’ve always admired has been the purple/blue type.

Not only do these spuds offer vibrant color to a variety of dishes, they contain antioxidants that may help protect our bodies against disease.

Inspired by these purple beauties, I put together this colorful and crunchy potato salad with a vinaigrette-style dressing. Unlike salads with mayonnaise-based dressings, this one is lighter and keeps longer, especially at picnics.

Purple Potato Salad with Green Beans

1 ½ pounds purple potatoes
¼ pound green string beans
2 tablespoons finely chopped shallots
1 ½ tablespoons whole grain mustard
1 tablespoon white wine vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons chopped scallions

Yield: 4 to 6 servings

1. Place the potatoes in a medium pot and cover with water. Bring to a boil over high heat, and cook the potatoes until they are fork tender, about 15 to 20 minutes. Drain and rinse in cold water. When cool enough to handle, remove the skins with a paring knife and cut into bite-sized cubes. Set aside.

2. Bring a small pot of water to a boil and add the string beans. Cook for 2 minutes and then drain. Cool the beans in a bowl of ice water for 5 minutes. Cut into 2-inch pieces.

3. In a medium bowl, whisk the shallots, mustard, vinegar, salt, pepper, and oil together. Add the potatoes and beans and gently toss. Top with the scallions before serving.

Photo Credit: Sarah Jessup/Shutterstock.com

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