Purple is an addiction for me. Purple is the colour of my favourite crayon, marker and Popsicle in the box. It was the colour of every one of my favourite dresses when I was small, and it is still the colour of most of my underwear… I’m sure you really wanted to know that last part… ahem! To sum up, I’m a purple-centric person and bearing that in mind it should come as no surprise that purple potatoes found their way into my potato salad. When you really think about it, this Purple Potato Salad is the most predictable thing I’ve ever done. But, as I found out, playing into the foodie desires of your inner-four-year-old self is a bit of a slippery slope.
Once I had decided to invite purple potatoes to the salad party, I couldn’t stop myself from reaching for the likes of purple kale and violet-hued shallots. From there I couldn’t help but indulge my fairy-princess-loving inner child further with a couple of fuchsia fancies, like radicchio and radishes. What I wound up with was a Purple Potato Salad that closely resembled most of my wardrobe choices from the ages of 2-8 – I felt almost giddy looking at it.
Most potato salads include a mayonnaise-based dressing and while that is enough to trigger a complete lack of self-control, it didn’t feel right to add it to this particular collection of salad ingredients, which at this point had expanded to include sugar snap peas and hard boiled eggs, because, let’s be fair, all that pink and purple was a bit much.
I opted for a tahini-based dressing instead. I reasoned a tahini dressing would still be creamy but not heavy enough to weigh-down the kale or radicchio. On top of that, tahini’s flavour is unparalleled and it gave me an excuse to add sesame seeds to the salad as a garnish – I love me some sesame seeds.
Through this exercise of utter aesthetic indulgence (and last minute minor restraint) I actually came out with a potato salad recipe that is really quite good. While it’ll never hold the nostalgia of the classic potato salad I ate when I was four, it at least has all the right colours.
Enjoy this Purple Potato Salad!
- 4 cups mixed baby potatoes, scrubbed & halved
- 4 hard boiled eggs, peeled & sliced
- 5 radishes, thinly sliced
- 1 head of radicchio, washed
- 1 bunch of purple kale, stalks removed
- 1 cup sugar snap peas
- 1 shallot, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons sesame seeds
- 1 teaspoon salt
- 3 tablespoons tahini
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 2 tablespoons olive oil
- Preheat oven to 425?.
- In a large bowl, toss potatoes with 2 tablespoons of olive oil and 1 teaspoon of salt until evenly coated.
- Spread potatoes evenly on a baking sheet and roast for 20 minutes or until golden brown. Remember to give the potatoes a shake halfway through the cook time.
- While the potatoes are roasting, combine all of the dressing ingredients in a small mixing bowl. Whisk until combined.
- If the dressing is too thick, feel free to thin it out with some water. Add water in 1 tablespoon increments until the dressing reaches the desire consistency. Refrigerate until ready to use.
- When the potatoes are done, set them aside and allow them to cool.
- While you're waiting, tear kale aand radicchio into bite-sized pieces and toss them in a large mixing bowl.
- Add snap peas, radishes, sesame seeds and cooled potatoes to the bowl and pour the dressing over top. Toss until everything is coated in dressing and each ingredient is evenly dispersed. Taste and add additional salt if required.
- Arrange egg slices on top of the mixed salad and chill until ready to serve.