Happily browsing the shiny aisles of my local grocery store, a beautiful basket of blue potatoes stopped me in my tracks. How can I resist tight skins over firm blue flesh? I couldn’t. Those little babies belong to me.
I have a weakness for potatoes in any form: red, white, blue, mashed, baked, or boiled. Lucky for me, potatoes have passed the allergy test and are back in my diet.
This happy blue potato salad makes a lovely dish for a bbq or covered dish. It also doubles as a ‘safe plate’ made with ingredients that rarely trigger allergies. This potato salad fairs very well when made ahead of time and allowed to rest. Best of all, it uses what is fresh and growing in my garden right now. If some of these ingredients are not available to you then just leave them out.
Cool Blue Potato Salad
- 2-3lb Blue potatoes (or white creamer potatoes) boiled and quartered
- 1/2-3/4c garlic scapes diced
- 1c mixed sugar snap peas and daylily buds, blanched.
- 1/4-1/2c mint leaves, chopped
Herb Dressing
- 1/2c mixed herbs (chives, dill, parsley, lemon thyme), minced
- +1/3c olive oil
- 2T lemon juice
- 1t lemon zest
- 2T water
- 1T honey, jam or jelly
- 2t salt
- Black pepper to taste
Combine the dressing ingredients together in a mason jar and shake well to combine. Set aside.
While the potatoes are still warm (after they are cooked, drained and quartered) toss them together with half of the salad dressing. Add the peas, scapes, and mint gently tossing once again. Allow to rest for 5 minutes. If the dressing has sufficiently absorbed and the potatoes are not dripping, add a bit more dressing. The aim is to coat the potatoes liberally as the dressing will be absorbed while the salad rests.
Serve chilled or at room temperature.
Nancy Warner 