Purple Potato Salad
Purple Potato Salad is a vibrant and visually striking dish that brings a pop of color to any table. This salad typically features the rich, earthy tones of purple potatoes, which not only add a unique hue but also boast a slightly nutty flavor that sets them apart from their yellow or red counterparts. The potatoes are often boiled until tender, then cooled and mixed with an array of ingredients such as crisp red onions, fresh herbs like dill or parsley, and sometimes a hint of mustard or vinegar to create a balance of flavors. The result is a refreshing and nutritious side dish that's both aesthetically pleasing and delicious, offering a twist on the traditional potato salad and making it a memorable addition to picnics, barbecues, or family dinners.
Equipment
- 1 saucepan
Ingredients
- 1/2 pound small purple potatoes quartered
- 1/4 pound sugar snap peas trimmed
- 2 tsp. balsamic vinegar
- 2 tsp. extra-virgin olive oil
- 10 fresh mint leaves sliced thin
Instructions
- Allow your potatoes to cook in a saucepan covered with cold salted water for about 20 minutes or until tender.
- Transfer your cooked potatoes into a colander to drain. Set to cool for about 10 minutes.
- Next, set your snap peas to blanch for about a minute, until tender yet crisp.
- Drain the peas quickly then run under cold water. Drain once more then pat dry.
- In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.
- Place to chill or enjoy!