Purple Majesty Potato Salad
No, purple is not my favourite colour but I’m always intrigued by purple vegetables. Perhaps, they look extraordinary and that got me thinking if they taste the same? I did roughly mention about the benefits of eating colourful vegetables in this post. So far, I have eaten purple cabbage and purple sprouting broccoli. I have yet tried purple carrots as they are pretty difficult to get hold of.
About 3 years ago, there were some news on the internet mentioning about purple tomatoes that have been genetically modified, which apparently are rich in an antioxidant pigment that thought to have anti-cancer properties. I have yet seen these beautiful and unusual colour of tomatoes in the market. Anyway, so much said on purple colour vegetables, they taste the same but just look unusual. I am one of them that are always fall for things that look unusual and get very curious, wanting to try. Good or bad?
I bought this packet of usual looking potatoes, that have got darker skin with the same shape of potatoes. Apart from using them in making soup, which the colour looked pretty scary and unappetising after mixing in a carrot. What I did with the rest was to boil them, peeled and cut into chunks and made into potato salad. Now, it is a special potato salad because it is called Purple Majesty Potato Salad. Not the normal kind of potato salad that we usually have. Though, taste the same, I just think it’s special! 🙂 Perhaps, you were thinking, it’s better for me to share the recipe than to keep rambling on. 😛
Well, the fact is that purple majesty potato is said to contain up to 10 times the level of antioxidant, anthocyanins, compared with white potatoes. Besides, it could have a positive effect on blood vessels and reducing blood pressure. It indeed has some extras compared to the normal white potato. I am not liking something extraordinary for no reason! 🙂
For the Purple Majesty Potato Salad:
6 purple majesty potato, peeled
2 – 3 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon
2 spring onions, finely chopped
salt and freshly ground black pepper
1. Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Remove the lid and boil for 25 minutes or until the potatoes are just tender when tested with a skewer. Drain in a colander and set aside to cool slightly.
2. Add mayonnaise, Dijon mustard, lemon and spring onions in a bowl, mix to combine and set aside.
3. When the potatoes are cool enough to handle, cut into large chunks. Place in a large bowl and place in the fridge for 20 minutes or until cooled to room temperature. To serve, transfer the potatoes to a serving bowl and stir in the mayonnaise mixture until well coated. Garnish with some chopped parsley.