Aug 19, 2009
This salad requires minimal kitchen time and is a showstopper. The acidity of the lemons turns the purple potatoes a vibrant shade of magenta, and the look is enhanced by the fresh green of cilantro. The simple dressing allows the flavor and color of these potatoes to shine.
Credit: Cafe Liz
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The entire process was very simple. I boiled the potatoes on the
stovetop for about 10 minutes, until they became soft. I then pulled
them out of the water — they dried almost instantly — and quartered
them (they're so small this creates bite-sized pieces). They were a
purplish-blue inside at this point.
I then drizzled them with olive oil and lemon, and was pleased to
see that the acidity of the lemon turned the potatoes a brilliant
magenta. The olive oil made the potatoes almost buttery.