BLUE potatoes?! Indeed! I feel like this blue potato salad and I were meant to be. A little backstory: I love food magazines and any magazine that has an emphasis on food. I’ve been reading Homemakers’ magazine since I was 8 (and even subscribed to it when I was in high school), I’ve bought Bon Appetit and Martha Stewart Living on an on-and-off basis for the past few years, and I was in conniptions when Food Network magazine debuted on the magazine shelves a number of years ago. Food magazines have always given me so much inspiration, not only for cooking, but also for my scrapbooking.
Last Christmas, my best friend got me a subscription to Food & Wine and every month a delicious issue pops into my mailbox and into my eager hands. A week or two ago, I began leafing through my August issue and came upon these amazing recipes inspired by Jere and Emilee Gettle and their heirloom seed empire. I looked at the recipe for their two-tone potato salad (blue potatoes with Yukon golds) and thought, “this looks so damn pretty and delicious”.
I had no idea blue potatoes existed until I saw this recipe (even though they apparently sell them in some local supermarkets according to my mother. Shows how much I’m aware of my surroundings!) and wondered if I’d be able to find them at a reasonable price. Fast forward to my weekly farmers’ market trip this past week (blog post forthcoming). I was browsing a table full of baby potatoes and BAM! blue baby potatoes stared right back at me. What good fortune! Giant pints of blue potatoes for only $3!! With supermarket prices ringing in at $3 per POUND, I got myself a friggin’ steal. It’s like the foodie gods were looking out for me 😀
So my mum and I, inspired by my Food & Wine magazine, recreated our own version of blue potato salad. These potatoes are so beautiful and so cute and I would buy them again in a heartbeat. We gave them a wash, let them dry, then boiled them for close to 20 minutes. The potatoes were drained and after most of the steam had went away, I started cutting them into small wedges and I was so delighted with the colour! The blue potatoes looked a bit like those blue corn chips on the outside with their blue-brown dusty exteriors but when I cut into them, I saw this gorgeous purple colour on the inside and I thought, “huh, it reminds me of taro without actually being taro!” They’re so pretty and yes, very yummy.
We made a nice big bowl of blue potato salad with sugar snap peas, cucumber, some leftover breaded chicken, and some chilled shrimp with mayo dressing, black pepper, chopped green onions, and dried chives. SO GOOD OH MY GOD. The blue potatoes have this great earthy flavour to them that only intensifies as the potatoes cool after being cooked. I absolutely adore leaving the skins on for potatoes. It gives dishes a nice splash of colour and I really like the taste of potato skins. I put my potato salad on a bed of alfalfa sprouts, added some fresh avocado on top, and went to town. One of the best summer dinners ever.