Purple Potato Salad Recipe
Heirloom purple potato salad with perfect 6 minute eggs!
Servings 4 people
Ingredients
- 2 lb purple fingerling potatoes organic
- 3 tbsp extra virgin olive oil + more as needed
- 1/2 tsp sea salt + more to taste
- 2 leaves bay
- 1/2 bunch fresh dill snipped
- 1/2 bunch fresh chives or 3 scallions snipped
- 4 eggs organic
- 1/4 c pepitas or pine nuts toasted
- Freshly cracked peppercorn medley to taste
- Red pepper flakes to taste
Instructions
- Rinse and scrub the potatoes well. Transfer to a heavy bottom pot and cover with a couple of inches of cold water. Bring to a boil, add a heavy pinch of salt + the bay leaves and cook until al dente (a knife inserted in the center should come out easily without much resistance). Drain the potatoes in a colander and allow them to dry off in their own steam for a few minutes until cool enough to handle.2 lb purple fingerling potatoes, 2 leaves bay
- Meanwhile in a salad bowl mix together the olive oil, sea salt, dill and chives. Cut the purple potatoes in halves or thirds depending on their size and add them on top of the olive oil dressing. Gently toss to coat all over.3 tbsp extra virgin olive oil + more as needed, 1/2 tsp sea salt + more to taste, 1/2 bunch fresh dill, 1/2 bunch fresh chives or 3 scallions
- Bring a small pot of water to a boil and add the eggs. Cook for 6 minutes and drain under some cold water. Gently peel them and cut them in half. Place the eggs cut side up on top of the purple potato salad, and season all over with the cracked peppercorns, red pepper flakes and more sea salt to taste.4 eggs
- Garnish with some fresh dill, chives and the toasted pepitas. Finish with a nice drizzle of extra virgin olive oil and serve warm.1/4 c pepitas or pine nuts, Freshly cracked peppercorn medley to taste, Red pepper flakes to taste