July 4, 20137/4/13 0 comments
Years ago my spouse grew some beautiful purplish-blue potatoes for my spud-loving son. They were gorgeous and so much more tasty (maybe because of the lovely color) than your everyday Idahos. The Man is devoting this year’s garden to tomatoes and peppers for his salsa-crazed wife (umm, me), so I’ll be scouring local farmers’ markets for those colorful potatoes.
Red, white and blue potato salad
Note: Combine all ingredients except the roasted red peppers, scallions and mint the night before you want to serve it; then add those three ingredients right before serving.
- 2 pounds baby potatoes, a mix of white and purple/blue
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 3/4 cup chopped roasted red peppers, rinsed
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh mint
Place potatoes in a large saucepan and cover with water. Bring to a boil, turn the heat down and cook until tender, about 15 minutes. Drain and rinse with cold water. Let cool for 20 minutes.
Whisk the lemon juice, oil, salt and pepper in a large bowl. Cut the potatoes in half, add to the bowl and toss to coat.
Just before serving, add the peppers, scallions and mint and toss gently.