Purple Potato Salad
Sometimes we just need a little extra color in our day. Especially this time of year. My pop of color came in the form of a potato salad. Yes, a potato salad. I had picked up some purple potatoes at a local produce market. I’ve had them before. Normally, they lose a little color once cooked.
For whatever reason, these potatoes retained all of that purple color. I cooked them in the microwave, and maybe that is why. Maybe they were just a brighter color to begin with. All I know, is that when I started cutting them up for my salad, I was amazed at how purple they were.
Since I had red onions, I decided to use them with the potatoes for my salad. I ended up with a purple and pink salad.
Pretty and quite tasty. I do think, a salad made with less colorful veggies, would still taste as good, but it would not be nearly as much fun to eat.
Purple and Pink Salad
1 lb. purple potatoes
1 lb. red onions
1 c. apple cider vinegar
1/2 c. sugar
1/4 c. water
salt and pepper to taste
1 t. celery seed
1/4 c. oil
Bake potatoes until tender. I used the microwave and it took about 7 minutes, but you can bake in a conventional oven, too. While potatoes are baking, peel, then slice onions thin and place in a saucepan with the rest of the ingredients, except the oil. Bring to a boil, then simmer for about 5-8 minutes until onions are just tender. Some of the liquid will cook off. Peel and cube potatoes and place in a bowl. Drizzle with the oil. Add the onion mixture and stir gently. Adjust seasonings, if needed. Chill. Serves 4.
