Sorry about the way things are looking around here. I decided it was time to move from Blogger to WordPress and things got a little messy. Needless to say, I’m still ironing out the details. I hope to have things looking a little neater by…well, soon. Right now my logo is bugging the hell out of me. My poor T-Rex is way too little and un-fierce looking. Hopefully by the end of the week he will be bigger and in turn a bit hungrier in appearance.
I’m even sorrier if you had any trouble finding any of my pages. If you clicked any of my permalinks over the weekend you probably got a “Page Not Found” message. I think I have all of that straightened out, but if you can’t find anything please let me know and I’ll gladly dig it up for you! I also seem to have straightened my email out. Funny that it didn’t occur to me until yesterday afternoon that maybe I was having a quiet email weekend because that had to be moved over too.
Okay, enough of that. On to purple potato salad! My boyfriend requested I make something with these purple potatoes. He just learned of their existence through a co-worker as she dined on them during lunch break. I was happy to oblige.
If you’ve never had purple potatoes before, well they’re not really all that different from regular old potatoes. But they’re purple! If that’s not reason enough for you to try them, then I just don’t know what to tell you. They are a bit softer than baking potatoes, they cook a bit faster, and they’re smoother, maybe more on par with red or Yukon gold, but not as sweet, so far as I can tell. Yes, you can substitute either of those potato varieties, or just regular potatoes, but then they wouldn’t be purple. Gather up some fresh herbs from your garden or local farmers’ market and take this to your 4th of July celebration this weekend. Everyone will love it. It’s delicious and it’s purple!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 1/2 lbs. purple potatoes
- 1/4 cup vegan mayo
- 1/4 cup balsamic vinegar
- 2 scallions, chopped
- 1/4 cup fresh basil, chopped
- 2 tbsp. fresh parsley, chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Place potatoes in large sauce pan or stock pot and cover with water.
- Boil until pierecable with a fork, about 15-20 minutes. Drain and rinse with cold water.
- Chop into bite-sized chunks and mix with remaining ingredients.