If you wanted me to list my top 3 comfort foods, this would be right up there for sure. What can be better than potatoes cook in their skin then peeled and sliced, rings of hard boiled eggs, and smokey kolbasa, all layered and bathing in a bubbling sour creamy dreamy sauce? It's the kind of meal that keeps your fork sneaking back to the pan for just one more shameful bite. Why can't food this delectable be tops on the health food charts?! This is not the meal you look for when you're counting calories and trying to whittle away the "muffin" you grew over the holiday! But it is the meal you're looking for when winter's arctic blast has you chilled to the bone and you need a lavish plate of potato pleasure to wipe away winter blues.
This Blue Potato Salad is an eye catcher as vivid as a stained glass window! And using a mayonnaise dressing here would be akin to splashing sludge on a lively mosaic...don't do it! I recommend my Best Balsamic Salad Dressing with a bit of cider vinegar added just to balance the sweetness of the corn and potatoes. But you can use any oil and vinegar dressing your choose.
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!
I love potatoes, oh what bliss! Especially the red ones, when they're cooked whole and unpeeled...just like that, still warm and eaten over the sink sprinkled with a bit of salt. Carb goodness in a neat package, gluten free, potassium full and oh so satisfying! Their whiteness has earned them a really bad rap. But I choose to disagree; it's copious amounts of butter and cream most potato recipes call for that ruin the glorious earthiness of the humble spud.