Does it seem that I’m obsessed with blue food? Purple sweet potatoes, purple corn and purple barley have made frequent cameos here on the blog, in all their chromatic glory. Blue Potato Salad is just the latest.
I suppose my eye is drawn to the exotic, as I traipse through the aisle at the store,shopping for sustenance and inspiration. So when a gorgeous pile of blue potatoes calls my name, I go for it.
Because I cook so much for other people, and develop recipes that are often meant for a season of the year that comes in six months or so, I love to find moments when I can just react to some beautiful food.
That’s what happens with me and blue food. Blue potato salad is exactly what I want to make in between jobs- simple, easy, and striking to look at. The vegetables are so perfect and seasonal that I hardly had to do anything to them.
So, call it a Memorial Day salad if you’d like, or serve it all summer long. I’ve got chives growing in the back yard, and I’m not afraid to use them!
Feast on color, keep cool, and enjoy our summer with my blue, blue potato salad.
Blue Potato Salad with Chive Blossoms
- 2 pounds blue potatoes
- 2 cup red and yellow grape tomatoes halved
- 1 bunch flowering chives
- 1/2 cup fresh basil
- 1/4 cup extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 clove garlic crushed
- 1 teaspoon salt
- Boil potatoes whole, testing by piercing with a paring knife after 20 minutes or so. When each potato becomes tender all the way through, take out to cool. Chill.
- Strip skins from potatoes and cube, put in a large bowl. Add the tomatoes and about 1/4 cup minced chives. Trim some flowers for garnish, save the rest to garnish at serving.
- Make the dressing: in a cup, whisk the olive oil, lemon, basil, garlic and salt.
- Pour the dressing over the potato mixture, toss to mix. Serve at room temperature, or refrigerate until time to serve.Makes about 6 cups.