One of the things I love best about farmer’s markets are finding things you don’t ever see in the grocery store. This week I found bright purple potatoes!
Aren’t they pretty? I’m told they are called Purple Vikings.
Now, I thought these were just too pretty to waste on something normal. Some time ago I came across an idea for a lighter potato salad that used greek yogurt and lemon so I decided to incorporate those flavors with my lovely potatoes. Roasting the potatoes added another dimension with a firmer texture and deeper flavor. You can make this more or less lemony depending on how much zing you want. As much as we love traditional potato salad, this fresh and summery take on an old favorite was a real winner at my house!
Zingy Purple Potato Salad. Perfect for summer!
Zingy Purple Potato Salad
(adapted from bevcooks.com)
2 pounds purple potatoes, cut into bite size pieces
1 tbsp. olive oil for roasting
Salt & pepper
2-3 stalks celery, finely chopped
2 tbsp. olive oil
3 tbsp. greek yogurt
2 tbsp. lemon juice
1 tsp. lemon zest
1 tbsp. fresh dill (or 1 tsp. dried)
1 tsp. fresh mint, finely chopped
Preheat oven to 400˚. Toss potatoes with 1 tbsp. olive oil and spread out on a baking sheet. Sprinkle with salt & pepper. Roast for 30 minutes or until tender and browned, stirring halfway through.
Normally I would just eat them like this.
In a large bowl whisk together 2 tbsp. olive oil, greek yogurt, lemon juice, zest, and dill.
Zingy dressing!
Add potatoes and celery to bowl. Toss to combine with dressing. Season with salt & pepper to taste. Sprinkle fresh mint over the top.
Mmmmm! You need some of this.
3hungrymonkeys 