What’s your favourite colour to wear? Well if you are in Mr NQN’s immediate family, the answer no doubt willl be purple. Mr NQN’s mother Tuulikki is so enamoured of the colour that come Christmas or a birthday we buy her something in purple. She even bonds with people if they are wearing purple.
We were at Mr NQN’s sister’s baby shower several months back and there was a woman who from the back looked and dressed exactly like Tuulikki. It’s a distinct look, there are several flowing layers, scarves of purple and silver jewellery and brown leather sandals. It turns out that Tuulikki had become friends with her when they had met on the Manly Ferry and noticed that they looked and dressed pretty much alike!
This recipe is for Tuulikki-not just for the colour but also because it is a simple, healthy vegan salad that can be made easily and I know Tuulikki doesn’t like to cook. I found these purple potatoes from Daly Gourmet Potatoes on a recent trip to Tasmania and they were gorgeous specimens along with the purple carrot that they also grow there. I used a few and am gifting the rest to Tuulikki. These purple potatoes that actually retain their colour aren’t easy to find. Most of them lose their colour quickly once they are cooked. I first saw this salad on Soma’s site and it has stayed in my memory ever since.
To keep the colour, these are best steamed whole without peeling. Some of the potatoes turned a navy blue colour as opposed to a purple whilst others remained purple which is a slight mystery to me. The potatoes themselves are waxy and hold their shape well and are very good for a salad. The salad was clean, refreshing and healthy so whilst I won’t be donning any flowing scarves, I did appreciate the gentle interplay between textures and flavours against the fruity dressing.
So tell me Dear Reader, what is your favourite colour to wear?
Purple Potato Salad
- 3 purple potatoes
- 2 pink potatoes
- 1 carrot, chopped
- 1 purple carrot, chopped
- 3 tablespoons pistachios
- 2 radishes, thinly sliced
- 1/4 cup sun dried or fresh tomatoes
- 2-3 tablespoons sliced green onions
- 3 tablespoons lemon infused olive oil
- 3 tablespoons raspberry vinegar
- salt and pepper to taste
1. Steam the potatoes whole until tender and then peel and dice the potatoes once cooled. Toss with the chopped carrot, pistachios, radishes, tomatoes and green onions. Mix the lemon olive oil and raspberry vinegar together and then season with salt and pepper.
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