RAINBOW POTATO SALAD

Serves: 4

A delicious twist on the classic, this dish goes above and beyond with four colors of potatoes, including the purple potato which is not only rich in heart disease-fighting anthocyanin but also was once reserved exclusively for the Incan kings in Peru.

5 Yukon Gold potatoes, cut into 1-inch pieces

3 red potatoes, cut into 1-inch pieces

1 sweet potato, peeled, cut into 1-inch pieces

1 purple potato

1 teaspoon sea salt, divided

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

2 tablespoons chopped chives teaspoon ground black pepper

4 tablespoons extra-virgin olive oil

MAKE IT:

1. Place potatoes in a large pot with k teaspoon salt and enough cold water to cover. Partially cover pot and bring to a boil. Lower heat and simmer until potatoes can easily be pierced with a fork, 6 to 8 minutes.

2. Using a slotted spoon, transfer sliced potatoes to a large bowl, leaving the purple potato to cook longer as it is whole, about 10 more minutes.

3. When the purple potato is cool enough to handle, peel the skin off, cut into 1-inch cubes and combine with other potatoes.

4. In a small bowl, whisk together vinegar, mustard, chives, pepper and remaining % teaspoon salt. While continually whisking, stream in olive oil and whisk until combined.

5. Pour dressing over potatoes, toss; taste and season with salt or pepper, if needed.

RAINBOW POTATO SALAD Photo Gallery



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