Red potatoes, sweet potatoes… but have you ever tried a purple potato? You can use them in place of regular potatoes in a lot of recipes but I like to use them once in a while to make homemade potato salad. They taste slightly sweeter than a regular potato but still work well for potato salad, especially when you add a hint of spice. (Sorry for the picture quality, all photos are being taken with my iPhone until I get my new camera.)
The process to make purple potato salad is basically the same, however purple potatoes cook faster than regular potatoes so keep a close eye on them while boiling.
- Wash potatoes and cut into small chunks (about an inch). You can peel the skins if you like but I leave them on.
- Bring lightly salted water to a boil, and add the potatoes.
- Meanwhile, dice 2 green onions and a handful of fresh dill. Set aside.
- Check potatoes with a fork, when it goes in easily they’re done.
- Rinse the potatoes under cold water in a colander, add to a bowl and squeeze half a lemon over top.
- Add the dill, onion, salt, pepper and about 2 tablespoons of mayonnaise. I also add cayenne pepper, about a teaspoon, for a hint of spice.
- Stir until well mixed and store in the fridge for at least an hour before serving.
Note: These potatoes can stain, so be careful! My little white cutting board was sacrificed in the making of this recipe.