Blue Potato Salad with Lemon Basil Vinaigrette Recipe

June 26, 2012
Blue Potato Salad with Lemon Basil Vinaigrette | Fake Food Free
In the spring I started a search for blue potatoes. I didn’t want them to eat, but to plant in our garden this year. I finally learned that a variety called Adirondack Blue was available, but every corner I turned I found that they were sold out.


Then I was surprised at Easter by my parents – Adirondack Blue potato seed from Wood Prairie Farm in Maine!


So we went from this:
To this (they look purple on the inside, but they go by the name blue):
And then lots of excitement when we saw this:
Followed by this:
And this week, we finally got this – almost 15 pounds!


With blue potatoes on my hands I’m now challenged to come up with a few recipes that show off their beautiful color. We’ll start with a potato salad.


The flavor of the blue potatoes doesn’t really stand out, but they do have a very smooth texture. When cooked until soft (but still firm enough to hold their shape) they are perfect for potato salad.
Now the question is – if you put this on your picnic table would people be adventurous enough to eat it?!


Blue Potato Salad with Lemon Basil Vinaigrette Recipe

 ~ 1 ¾ lbs blue potatoes
1 small bell pepper, diced (I used a purple lilac pepper)
¼ large onion, chopped fine
Juice of one lemon
1 tsp apple cider vinegar
¼ cup olive oil
1 tsp sugar
~15 fresh basil leaves
Salt and pepper to taste


I cook the potatoes using a method taught by my mom. Place the whole potatoes in a pot, cover with water, cover the pot with a lid and bring to a boil. Once they boil, turn off the heat. Leave the lid on, and let them sit in the hot water until the potatoes are softened. For this recipe they sat about 15 – 20 minutes.


Drain the potatoes and let them cool, chop into bite-size pieces. Add the bell pepper and the onion.


In a small bowl, whisk together the lemon juice, vinegar, olive oil and sugar. Chop the basil and stir into the dressing.


Pour the dressing over the potatoes and toss to coat. Salt and pepper to taste.
Refrigerate for about 15 minutes before serving. Serve soon after making because the potatoes do begin to lighten a bit as they sit. Serves 6.

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  • lisa is cooking June 26, 2012 at 1:02 pm

    The color is so pretty! How great that you grew them. I wish I had enough sunny space in my yard to grow vegetables. And, these look perfect for potato salad.

  • Rachel Rappaport June 26, 2012 at 1:15 pm

    I love it! I haven’t had problems with people eating blue potatoes, they think it is neat!

  • Emily in Chile June 26, 2012 at 1:49 pm

    I’ve seen blue potatoes a bunch in dishes but hadn’t realized the skins weren’t actually the dark purple color that they turn during cooking. Learned something new!

  • Ruth Martins June 26, 2012 at 2:11 pm

    Great flavours. Love the contrast of the vinegar and sugar. I haven’t yet come across this variety of potato but they certainly make great presentation as do your pictures. Must have been really exciting!

  • Jenn June 26, 2012 at 2:30 pm

    I love the purple color! Does it taste sweeter or just like regular potato?

  • Juliana June 26, 2012 at 3:52 pm

    Oh Lori, these potatoes are amazing…love the pictures from the seed to the table :) Thanks for sharing it!
    The dressing sound fabulous.
    Hope you are enjoying your week!

  • Lori June 26, 2012 at 6:16 pm

    lisa – We are definitely fortunate to have space for the garden. We moved out of the city a couple years ago mainly for the land. It’s been great!

    Rachel – I think everyone at my table would feel the same. :)

    Emily – Once they are washed they are a little dark, but the inside is much, much brighter.

    Ruth – Yes, they definitely make things fun! I’ve only found them in international markets here so far. I’m not even sure our Farmer’s Markets have any, but I haven’t looked hard either.

    Jenn – They taste about the same as a white potato, but they have a smoother texture. Less gritty.

    Juliana – Thanks! They definitely brighten up a meal.

  • Reeni June 27, 2012 at 4:57 pm

    I only had them once or twice before and loved them! They seemed creamier. How neat that you are growing them! They’re so pretty! Your salad would be welcome on my plate! Delicious!

  • MyFudo™ June 28, 2012 at 7:04 am

    Lucky you…I love the color. I don’t have a green thumb and I cannot even grow a wild weed for that matter…LOL! I wish I can try your recipe sometime. Thanks for sharing.

  • Lori June 29, 2012 at 3:17 am

    Reeni – I agree. They have a much smoother texture than even most of the standard white varieties here. I may try the mashed next!

    MyFudo – My secret is to grow things that are hard to kill. :) This recipe would work great with white potatoes too.

  • Fresh Local and Best June 29, 2012 at 8:07 pm

    It’s amazing how much yield resulted over such a short period of time. You may be the first person I know who started potatoes from seed. Kudos.
    This salad is stunning. Perfect for entertaining.

  • Sonia ~ Nasi Lemak Lover July 6, 2012 at 5:46 am

    Beautiful salad!

  • Andrea Ptak July 6, 2014 at 3:37 pm

    Thanks for this great recipe. I was searching for something to use our freshly harvested basil and blue potatoes. This is perfect!

  • Lori July 7, 2014 at 11:48 am

    That is great news! I hope you like it!