Seems as though it’s the season for purple potatoes, here in Indiana at least. We came across these fancy spuds at the farmer’s market this weekend and couldn’t pass them up. The royal purple color is completely natural, but it’s so vibrant it looks artificial. We almost expected them to taste like grape bubble gum – but luckily, they taste just like potatoes.
Combined with the electric pink of peppery radishes, these potatoes make for quite the salad. We added a creamy dressing inspired by Jamie Oliver. It’s visually stunning and pairs well with just about anything. We found every bit of the prep worth it – for the novelty, at least!
As the season turns to things like purple potatoes and squashes, our lives seem to be turning to a new season as well. After months of house construction projects and our professional jobs taking every last second of our time, we’re finally (hopefully!) starting to see some signs of future relief. Margin, that magical concept that we’ve tried to start in practice, is on the horizon. It’s started with morning coffee on the porch, a lazy bicycle ride through our new neighborhood, rolling gnocchi while catching up with a dear friend…finally doing those things that aren’t on our checklist (like this spontaneous purple potato salad), and it feels so good.
- 2 pounds purple potatoes
- 8 radishes
- 4 green onions
- ½ cup sour cream
- 1 tablespoon olive oil
- ½ lemon
- ½ teaspoon kosher salt
- Fresh ground black pepper
- Rinse and scrub the potatoes. Fill a large pot with water and add a few pinches of kosher salt. Bring to a boil, then boil the potatoes for about 20 minutes until tender (test one with a fork to see if it slides through easily). Drain the potatoes and run them under cold water. Slip the skins off of the potatoes (if desired; it takes a bit of time but makes for a polished look), and cut them into bite sized pieces.
- Thinly slice 8 radishes and 4 green onions.
- In a small bowl, mix together ½ cup sour cream, 1 tablespoon olive oil, the juice of half of a lemon, and ½ teaspoon kosher salt. Pour the dressing over the potatoes and add plenty of fresh ground black pepper. Mix to combine, and add additional kosher salt to taste. Serve immediately at room temperature. For leftovers, allow the salad come to room temperature and add a bit more fresh lemon juice and kosher salt prior to serving.