Mondays always suck. When I can finally bring myself to pry open my eyes in the morning, I find they are usually fixed into a Mr. Potato Head angry stare for the better part of the day.
But, speaking of potatoes, Mondays now blow slightly fewer chunks. At least for me. You see, the first day of the work week is now also my delivery day from Organics to You. They’re a local Portland company that gathers up fresh, organic produce from farms in the area, and then drives around town in their bio-diesel vehicles delivering them to people like me who try to interact with other humans as little as possible.
So that helps.
Along with an assortment of other from-the-ground goodies, this week’s maiden delivery brought a bunch of potatoes and two lovely ears of sweet corn from the farm to my counter.
So I decided to cook up a summer feast: tofubacue, corn on the cob, and a new invention of mine — the pretty purple potato salad.
In case I haven’t been 100 percent clear where I stand on the subject of taters, I LOVE THEM MORE THAN MOST PEOPLE. Indeed, I possibly love them more than my favorite (fictional) person, Harry Potter. (But probably not a whole lot more, because Harry is the fixed point around which my universe revolves. But you know what I mean).
They’re yummy and comforting and come in so many versions: tots, twice baked, mashed, curly fries, hash browns. The list is endless and awe-inspiring. And, you guys, the purple ones are even better.
First of all, they’re purple. I think we can all agree that’s rad. AND precisely because they’re purple, these colorful spuds contain four times as much antioxidants as Russet potatoes. Anthocyanin, the pigment that makes them so prettyfull, is a antioxidant that can strengthen your immune system and help prevent certain heart diseases and cancers. Recent research has also shown they can help lower blood pressure.
FYIzzle, be sure to leave the skin on the taters when you cook them to reap the most nutritional goodness.
And now, the loveliest potato salad you’ve ever eaten.
Pretty Purple Potato Salad
- 1/2 pound potatoes, diced or sliced (I used two purple potatoes and two russet potatoes)
- 1/4 red onion, diced
- 2 to 3 Tablespoons vegan mayo (recipe below)
- 1 Tablespoon Dijon mustard
- 1/2 tsp lemon juice (or to taste)
- 2 Tablespoons fresh dill, chopped
- Sea salt, to taste
- Fresh ground black pepper, to taste
- Bring a large pot of water to a boil.
- Once the water is boiling, dump your potatoes in. Then cook until soft enough to poke with a fork. Usually around 6 minutes.
- Immediately rinse the potatoes with cold water, strain them, pour them out into a mixing bowl, and then let them sit for a bit to completely cool off.
- Once the taters are room temperature, add all your ingredients to the bowl and mix, being sure to coat the spuds well.
- Pop the lot into the fridge to chill before you serve.
- 1/2 pound of silken tofu (half a package)
- 1 Tbsp Dijon mustard
- 1/2 tsp apple cider vinegar (or plain white vinegar)
- A few drops of lemon juice
- A few drops of agave nectar
Make Some Mayo
- Blend the tofu and vinegar together in a food processor (or by hand with a whisk) until you have a smooth, creamy mix.
- Add the lemon juice and agave nectar to taste, and blend, until the flavor is up to par with your standards.