Purple Potato Salad
This purple potato salad looks impressive and is healthier than most mayonnaise-laden versions. Photo by Veronica Hill.
Every Independence Day, thousands of Americans celebrate with a barbecue, complete with a mayonnaise-packed potato salad, just screaming with calories and fat. This recipe for French Country Purple Potato Salad, saves on fat, but not on flavor. In fact, you don’t even miss the mayonnaise. The flavor comes from tangy kalamata olives, capers and Dijon mustard. Kalamata olives are found at Costco and most high-end supermarkets. Small purple potatoes are sold at farmers markets, but any type of small waxy potato (such as red or new potatoes) will do in these recipes. Just make sure you don’t overcook them, or your salads will turn to mush. Purple potatoes have a flesh that ranges in hue from dark blue or lavender. They originated in South America and have a slight nutty flavor.
- 1 1/4pounds small purple potatoes
- 2/3 cup kalamata olives, halved
- 1/3 cup chopped green onions
- 1/3 cup diced celery
- 1 tablespoon red wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons capers, drained
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- Pinch of ground black pepper
- 2 tablespoons freshly chopped Italian flat-leaf parsley
- Dice potatoes into 1 1/2-inch cubes and boil in slightly salted water until soft, but not mushy.
- Combine potatoes, olives, onions and celery in a large mixing bowl.In a medium bowl, whisk together vinegar, mustard, and gradually, the olive oil.
- Stir in capers and parsley.
- Season to taste with salt and pepper.
- Pour dressing over purple potatoes and toss until evenly coated.
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