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Purple Potato Salad
Serves: Serves 6
Ingredients FOR THE DRESSING:
1/3 c. extra virgin olive oil
juice of 2 lemons
8 oz. sour cream or crème fraiche
FOR THE POTATOES:
1 lb. Yukon “c” potatoes (baby yellow potatoes), halved
1 lb. purple potatoes, halved if baby-size or cut into one inch chunks if larger
1 bunch of radishes, cleaned and thinly sliced
1 handful fresh mint leaves, washed, dried and chopped
1 bunch chives, thinly sliced
salt
pepper
Instructions FOR THE DRESSING:
Whisk together olive oil, lemon juice and sour cream. Refrigerate until ready to use.
FOR THE POTATOES:
Fill a large pot with salted water. Add both varieties of potatoes and bring to a boil. Cook potatoes until tender, about 20 minutes. Drain well and mix with dressing. Add radishes, mint and chives. Season well to taste.
Notes