Tuesday, January 12, 2010

Purple Potatoes

I am trying to keep my carb intake to an all time low...again. So, potatoes are not high on my list of food options. Ok, exception...Purple Potatoes, yes, still a carb, however unlike the russet potato, purple potatoes are high in antioxidants!

I am serving thick juicy Rib Eye Steaks tonight with a Spinach Salad with Pear and Avocado and these beautiful little jewels on the side. I found a recipe for Purple Potato Salad from Tyler Florence's Food 911.
Yummy Yum!

Purple Potato Salad
from Food 911: 2000 Food Network
Serves: 6 to 8 servings

2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar*
1 lemon, juiced
Salt and pepper, to taste
Bring a pot of salted water to a boil.
Boil the potatoes until fork tender but not mushy, about 20 minutes.
Drain, then rinse in cold water, and cut in quarters.
Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley.
In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture.
Toss gently to coat taking care not to mash the potatoes.
Season with salt and pepper.
*I used Seasoned Rice Vinegar, only because I didn't have white vinegar

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