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Thursday, July 24, 2008

Purple and White Fingerling Potato Salad: Recipe

Purple Potatoes! Some things are just too cool to pass up. They're so cool that even my kids wanted to eat them! But these taste really good, too. Look for them in the grocery store by the garlic and onions (at least that's where they are in my store). These two different versions of fingerling potatoes came in two different packages each of 12 oz. I made the potatoes the other night for dinner by simply boiling them with several twigs of rosemary for about 30 minutes. I served them whole as a side dish for dinner and I saved the remainder in the refrigerator until today (1 week later).

Purple and White Fingerling Potato Salad
18 oz. mix fingerling potatoes - purple and white variety (cooked and cold)
1/3 cup fruity olive oil
2 Tbsp. White Balsamic vinegar
1/2 tsp. dry mustard

Slice potatoes in half and place in a mixing bowl. Mix together remaining ingredients and pour over the potatoes. Mix gently but thoroughly. Serve.

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