Púrpura y Blanco Ensalada de Patatas (Spanish)
Serves 6
Purple potato is really "blue potato" from South America. It has purple skin and flesh but turns blue once cooked. I found them in a German open market and had my students taste them. "Purple potatoes! No way!" were most of their reactions, but once a few started eating them, all the students joined in. Plus they wanted me bring some the next day.-Mike
A modified version from "Taste for time" combined purple and white with herbs for this dish.
1 1/2 lbs. (675 g) each organic: purple potatoes and white round potatoes
1/3 cup (80 ml) olive oil
1/4 cup (40 ml) rice or white wine vinegar
1/8 cup (20 ml) Dijon mustard with whole mustard seeds
optional: salt and pepper
1/3 cup (80 ml) fresh chopped herb or combination of you choice (Goes well with potatoes: chives, cumin, dill, fennel, garlic, mace, parsley, rosemary, or tarragon)
A. Potatoes:
1. Wash but don't peer the potatoes (Most of the vitamins are between the skin and potato.)
2. Cut each potato in half lengthwise and then since into 1/2-inch (125 mm) half moons.
3. Place the potatoes in a large pot. Cover the potatoes in cold water.
4. Bring to boil and cook about 7 minutes, until the potato slices can be easily pierced with a knife.
5. Drain* potatoes and set aside in a large bowl to cool. (*Cold drained potato water is good for the garden.)
B. Dressing:
1. Whisk together olive oil, vinegar, and mustard.
2. Optional: add salt and pepper to taste.
3. Pour dressing over the potatoes. Sprinkle with herbs and serve.
See "Nutritional Information" article "Spices".
