Sunday, June 06, 2010

EASY DELICIOUS VEGAN | Tangy Purple Potato Salad

One potato, two potato, three potato, four... This recipe is a departure from the mayonnaise-heavy potato salad found at most barbecues across America. I like to make it occasionally over the summer months to vary the very traditional dish a bit. This version is light, tangy and delicious! I've used a variety of locally-grown baby potatoes, including purple ones that I picked up at my farmers market to add a beautiful, rich splash of color but you can use any fingerling potatoes you choose.



1 1/2 lbs baby potatoes (mix of purple, white and red)
1 tablespoon white vinegar
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
1 clove of garlic, finely minced
1 teaspoon Dijon mustard
3 scallions (white and green parts), finely chopped
Handful of dill, roughly chopped
Generous pinch of sea salt and ground black pepper

Boil the potatoes: Bring a large pot of cold water to a boil. Place the potatoes in the boiling water, cover and simmer until the potatoes are tender when pierced with a fork, about 12 - 15 minutes. Drain the potatoes and slice in half lengthwise.

Prepare the dressing: Whisk together the vinegar, oil, lemon juice, garlic, mustard, scallions and dill. Season with salt and pepper to taste.

Place the potatoes in a serving dish and pour the dressing over them. Toss gently until just coated. Serve.

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