There’s nothing like a bit of colour to brighten up your meal, so when I spotted these purple potatoes in our local supermarket, I just had to buy and photograph them! They taste exactly like normal potatoes and don’t lose their colour when you boil them. Yum yum!
We made the most of the brief summer weekend and had a barbeque, we still had some Keevil & Keevil Steaks left in the freezer, so the men gathered around the barbeque acting like their caveman forefathers, creating fire and chargrilling dead cow on it. Us girls were left the side dish preparations, so we made a traditional potato salad. I’ve longed for potato salad even though the weather is not fit for BBQ’s again. What the hell! I’ve made it again anyway. I wanted to jazz it up a bit this time and loved the idea of adding some fresh flavours to make the salad seem less stodgy. Here’s the result!
- 380g purple potatoes
- 6 tbsp mayonnaise
- 10 mint leaves, finely chopped
- 1 tsp lemon juice
- zest 1 lemon
- Boil the purple potatoes whole, for 15 mins. Drain and leave to cool.
- Mix the mayonnaise together with the mint, lemon juice and lemon zest. Season with a little salt and pepper.
- Once the potatoes have cooled, slice into quarters. Mix with the mayonnaise. Serve with a garnish of mint.