PURPLE POTATO SALAD
Potato salad is an American summer classic, but it is heavy and laden with fat because of the usual mayonnaise. This recipe is a healthy twist on the classic with a vinaigrette dressing, adding the visual interest of urenika or other purple Maori ¯ potatoes. This salad can even be done the day before and refrigerated, making it a nice side dish for a quick dinner.
INGREDIENTS • 250g new or small potatoes, washed • 450g blue Maori ¯ potatoes, washed • 2 teaspoons black mustard seeds • 2 teaspoons white mustard seeds • 2 teaspoons lemon juice • ¼ cup Chardonnay vinegar • 3 tablespoons extra virgin olive oil • ¼ cup chopped tarragon • ¼ cup chopped chives • salt and ground black pepper
METHOD Place the new potatoes and Maori ¯ potatoes in separate saucepans and cover each with heavily salted water (they cook at different speeds so should be cooked separately). Place on high heat until they come to the boil then reduce to a simmer.
Meanwhile, combine the mustard seeds, lemon juice, vinegar and olive oil in a saucepan. Place over a medium heat and bring to a simmer. Remove from the heat and set aside to cool to room temperature. This makes the potato salad dressing.
When the potatoes are cooked (a knife should slide in and out of the potato easily), drain and cool to room temperature.
Slice the potatoes into the desired size and place in a mixing bowl. Toss with the dressing and fresh chopped herbs. Add salt and pepper to taste (the salt will depend on how much you added to the potato cooking water). Set aside until ready to eat.