Their color was a big hit at our dinner table tonight, and so was their taste. I served these with an unbelievably good soup (more of that later) and a kick-ass vegan sandwich: I baked a crusty focaccia and put on some ground horseradish, generous amount of hummus, sundried tomatoes, sliced black olives, avocado slices, broiled tofu, loads of arugula (rocket), cucumbers and ketchup. I'm telling you, my husband really loves me now :-) (I mean, he does anyway, but no man can resist good food :-))
Purple potato salad
Serves two as a side
1/2 pound purple potatoes
1 red onion, diced
1 cup strong vegetable broth (instant)
1-2 tblspoon mustard
1-2 tblspoon balsamic vinegar (depending on how vinegary your mustard is)
a dash of wasabi
1/2 juicy, aromatic apple
2 tblspoon sliced pickled cucumbers
Cook the potatoes in their jackets. Drain, and peel the hot potatoes. Bring the broth to a boil, add the onion and cook for a few minutes. Stir in 1 tblsp mustard and vinegar, taste and add more if you want. The dressing should be quite vinegary and salty.
Slice the potatoes into 1/2 - 1 inch slices, dice the apple, slice the cucumbers. Add everything to the hot dressing and turn off the heat. Let sit for approx. 1/2 hour, stirring every once in a while. The potatoes will start absorbing the dressing and the starch of the potatoes will mix with the liquid resulting in a creamy potato salad - with no fat added. Serve at least at room temperature, preferably a little warm.
For more side salads check out Arugula with white beans, cherry tomatoes, and red onions.
Fat-free depends on the use of fat-free ingredients.
Gluten-free depends on the use of gluten-free ingredients.