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?!
~ 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.