Photo by Judith Hausman
In my CSA share a few weeks ago, I received a precious cache of new potatoes, including some blue/purple-fleshed beauties. Unlike purple string beans or peas, these tasty spuds stay almost lavender through and through, even when cooked, so they are really impressive to serve. I held on to them awaiting the first few local peppers so I could make this vivid combination, along with the small, pearly purple onions I also received in my share.
Easy and quick to prepare, especially with a food processor to do the slicing, this side dish is as yummy as it is strikingly colorful, just right to accompany a classic hot dog and hamburger barbecue.
Of course, other vegetables, such as summer squash and eggplant, can be added and the herbs can be varied (thyme, cilantro). When the next round of potatoes arrives, I’ll make enough to serve cold the following day with steamed green beans, hard-boiled eggs and some tuna for a complete late-summer dinner.
Note: This recipe is adapted from Bulletin #4179, Vegetables and Fuits for Health: Potatoes by the University of Maine Cooperative Extension.
- 1 pound assorted small potatoes (purple, yellow, red-skinned)
- 1 or 2 bell peppers, any color
- 4 to 5 purple scallions or 1 medium purple onion
- a handful of parsley (or cilantro), chopped
- 2 to 3 tablespoons olive oil
- kosher salt, to taste
- freshly ground pepper, to taste
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