When the parties move outside and the picnicking starts, flip the switch on potato salad with this festive bowl. Blue potato salad...who would have thought the simplest all American plate could be so exciting?! From monotone mush to luminous and colorful, mundane picnic fare becomes fun and festive with an added nutritional boost. Food that truly feeds body and soul is deliciously possible and does not have to come at the expense of your health!
Purple potatoes are native to South America. Varieties include Purple Majesty, Purple Viking and Purple Peruvian, all boasting brilliant blue flesh and skin. Although the taste and texture are pretty much the same as regular spuds, their purple pigment comes from the same rich antioxidant found in blueberries, pomegranates and other blue/purple produce, called anthocyanin. When cooking purple potatoes, it's best to leave the skin on, because it traps the flavonoid rich pigment and keeps moisture inside, retaining textural and nutritional properties. Truly, why eat white potatoes when you can paint a far more exciting dinner plate with these pretty Peruvian tubers!
1/2 cup Best Balsamic Salad Dressing
1 Tb cider vinegar or lemon juice
1 1/2 -2 pound purple potatoes, cooked in their skin and cooled
2-3 ears fresh corn, cooked and cooled
1 small red onion, diced
1 large tomato, large diced
1 large cucumber, partially peeled to make stripes, quartered and diced
1/4 cup chopped fresh basil and/or parsley
Salt and pepper to taste
Mix the Best Balsamic Salad Dressing with 1 Tb vinegar or lemon juice and set aside. Or you can use another oil and vinegar style dressing of choice.
Dice the potatoes into a large bowl and add the rest of the vegetables. Pour dressing over and mix lightly. Adjust seasoning by adding salt and pepper to taste. Feast your eyes on the prettiest potato salad ever! Serve it up with a smile!