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Purple Peruvian Potato salad with preserved lemon vinaigrette on vintage plates

Peruvian Potato Salad with Preserved Lemon Vinaigrette

These steamed potatoes are naturally bright purple and team brilliantly with Olives, Scallions and Parsley with this Zesty Vinaigrette

Purple Peruvian Potato salad with preserved lemon vinaigrette on vintage plates
This potato salad has a definite Moroccan-vibe!
Purple Peruvian Potato salad with preserved lemon vinaigrette on vintage plates
The potato salad served on individual vintage plates – extra vinaigrette for drizzling

I’m loving these Peruvian Purple Potatoes!
Beyond an exceptional dose of antioxidants – they are sweet and the deep-purple color can brighten anyone’s day! I steam them whole, peel when cool and cube them.

Mixing them with cracked, pitted olives and streaming on some Preserved Lemon Vinaigrette – the salad takes on a very Moroccan-vibe. Adding some extra thin-cut preserved lemons adds another tangy element!

Purple Peruvian Potato salad with preserved lemon vinaigrette on vintage plates

Ingredients

3 large Peruvian purple
potatoes

⅓ cup pitted olives,
choose a variety of colors;
large and small

2 medium scallions,
washed and dried,
thinly sliced

¼ cup curly parsley,
washed and dried, coarsely chopped

1 recipe Preserved Lemon Vinaigrette
(will use ⅓ cup in the recipe)

1 tablespoon preserved lemon rind,
minced, thinly sliced

Instructions

1

Make the Preserved Lemon Vinaigrette.

Steam the potatoes in a steamer basket in a pot with 2 inches of water covered over medium heat until cooked through, about 25 minutes. This will depend on the size of the potatoes. Test one with a fork.

Remove from the steamer to a plate, and let cool just so you can handle them.

Cut the potatoes in half lengthwise and remove all of the skin and discard. The skins should release easily with the back of a small knife.

2

Cut the potatoes into large cubes.
Place them in a medium sized bowl.

3

Measure the vinaigrette – 1/3 cup, and pour 2 tablespoons over the warm potatoes, mix in.

Add the remaining ingredients: olives, scallions and parsley, stir to combine.

4

Add potatoes to a serving bowl or individual plates, and drizzle with extra vinaigrette and top with the preserved lemon peel.

This potatoes can be served over leafy greens such as arugula.

Any extra salad can be kept in the refrigerator for up to 3 days.

 

This recipe may not be reproduced without the consent of its author, Karen Sheer

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