If you want to be “different and unique” the next time that you make potato salad, go bold and make it purple. This is not your traditional salad and you will know the minute you read the ingredients. Therefore, go ahead, try it, it does taste super delicious and is very healthy.
Prep and Cooking Time: 15 to 20 minutes
Approximate cost: Under $5.00
6 purple potatoes ($1.85lb.)
1/2 med size onion chopped
1/2 cup Italian Parsley
4 tsp. Red wine vinegar
6 tsp. EVOO
2 hardboiled eggs
Salt and Pepper to taste
Parmegiano Reggiano - Shaved
Peel, cut in bite size pieces and boil the potatoes adding just a tsp. of salt.
While the potatoes get soften, get the following ingredients in a bowl: the chop onion, parsley leaves and asparagus.
Drain the potatoes and pour into the bowl on top of the chopped veggies and cover for about 3-4 minutes. This process will blanch the raw veggies briefly but will not cook them.
Uncover and add the olive oil, red wine vinegar and adjust the salt and pepper to taste.
Garnish with the sliced hard boiled eggs. Before serving, shave the cheese over it.
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