Purple Potato Salad
Filed Under Recipe, Side Dish, Vegetable | Printer Friendly Page
We have been making this potato salad for about 4 years and it is very good. I like to use a combination of purple and red potatoes for a nicer presentation. Purple potatoes are slowly becoming more popular here, as they are showing up in our grocery store every so often, and they are even at our local Farmer’s Market. Be careful when cooking purple potatoes, as they are not as forgiving as red potatoes and can turn mushy very quickly if overcooked.
Ingredients:
- 12 - 14 Potatoes, combination of red and purple
- 1/2 Red Onion, thinly sliced
- Cilantro leaves, roughly torn
- Toasted, salted Pine Nuts, for garnish
For the Dressing:
- 1/2 cup Mexican Table Cream (Crema Mexicana)
- 2 tablespoons Extra Virgin Olive oil
- Juice of one Lime
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Honey
- 1/2 cup finely chopped Cilantro
Boil the potatoes for 15 - 20 minutes in salted water or until fork tender, and let them cool. Be sure to check the purple potatoes sooner as they cook quicker. I like to boil them whole with the skins on as I find they get less waterlogged. Also, I bring the water up to a boil with the potatoes in the pot to make sure they cook evenly.
Mix the dressing ingredients together.
You can leave the potato skins on or off; personally, I like to take them off. It is fairly easy to just peel them off now that they have been cooked. When the potatoes have cooled down, cut them in approximately 1 inch cubes (or whatever size you like) and carefully mix them with the dressing, onions, and the roughly chopped cilantro. You may not need all of the dressing so start with half and go from there. Be sure to taste, as chances are good that it will need a little more salt. Garnish with the toasted pine nuts and a little fresh cracked black pepper.
Aren’t purple potatoes just wonderful?! So beautiful! Nice job with the salad, the colors look wonderful!
Hey…this is a really awesome looking potato salad! Will have to find some purple potato’s and try this.
Andy, I’ve never seen (except in pics) or eaten the purple potato and I can’t wait to try it. Potato salad is a favourite of mine.
This salad looks exceptional!! I have been looking for purple potatoes at the farmers market this year, but, no luck so far.
If you can’t find purple potatoes you could use all red ones but somewhere out there a little purple spud wants to go home to your kitchen. I think what really makes this salad is the dressing though.
That looks great. Here it’s hit and miss if we can find purple potatoes in stock. Fun to serve to (bulging eyed, fork-poking) guests tho.
I am growing the purple potatoes for the first time this year.
I found out that if you cut them up in quarters and, boil them up too long, they will ‘mash’ themselves.(If thats what you want). With a little butter, milk and salt, taste very good.
Tony, Yes when boiling, the purple potatoes go from fork tender to mush very fast. I guess if you screw them up for the salad just make them into a mash!