{"id":10861,"date":"2010-01-18T16:39:35","date_gmt":"2010-01-18T23:39:35","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=10861"},"modified":"2012-04-24T06:50:57","modified_gmt":"2012-04-24T13:50:57","slug":"purple-potato-salad","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/salad\/purple-potato-salad\/","title":{"rendered":"Purple Potato Salad"},"content":{"rendered":"


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\n\"Purple
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More purple potatoes! A salad which definitely wears a stunning look – colorful, vibrant,\u00a0 full of goodness and almost freaky.<\/p>\n

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Remember the Purple Potatoes Latkes<\/a>? I have the pictures of the how these strange raw purple potatoes look and the benefits in this post<\/a>. I had a lot of potatoes still left after I made the latkes. I did not want to over cook them, for the fear of losing the beautiful hue, so I ended up in steaming these potatoes for a simple but flavorful salad. I went by the lines of the the Moroccon Potato Salad<\/a>, which is well loved. Instead of making a salad dressing, I spices are cooked till they are fragrant and the potatoes are tossed in the oil along with the spices; makes it taste so much better!<\/p>\n

MY TIPS<\/strong>: (If you cook these potatoes, try not to dunk them in water to boil them; I steamed them in a pressure cooker by placing the potatoes in a different container and the container in a pool of water. Also do not cut or peel the potatoes before steaming them.)<\/em><\/strong>
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\n\"Purple
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Purple Potato Salad<\/h2>\n


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Ingredients:<\/strong><\/em><\/p>\n

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  1. 3 Purple Potatoes, steamed, peeled & cubed<\/li>\n
  2. 2-3 Sprigs Scallions, chopped fine<\/li>\n
  3. 1 medium Tomatoes, diced into small pieces<\/li>\n
  4. Small red radishes, sliced very thin<\/li>\n
  5. Cucumber, diced into small pieces<\/li>\n
  6. Pistachios, sliced\/crushed<\/li>\n
  7. 1 Teaspoon Cumin<\/li>\n
  8. 1 Tablespoon Paprika or Red Chili Powder (if you want it fiery hot)<\/li>\n
  9. 1\/2\u00a0 Tablespoon Olive Oil + a some Extra Virgin Olive Oil<\/li>\n
  10. Crushed Pepper<\/li>\n
  11. 1 cup cooked Chickpeas<\/li>\n
  12. Fresh Lemon Juice<\/li>\n
  13. Flat Leaf Parsley (I did not have it, but it would have made a good addition to the flavor)<\/li>\n<\/ol>\n


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    Preparation:<\/strong><\/em><\/p>\n

    Steam the potatoes till fork tender & cool & cut them into cubes.<\/p>\n

    Heat\u00a0 1\/2 tablespoon oil in a pan until just warm. Add the cumin seeds.\u00a0 As the seeds sizzle add the salt, paprika, cubed potatoes and chickpeas and at high heat give them a quick toss for a minute and switch off the heat. Remove the potato and chickpea from heat.<\/p>\n

    Add the chopped parsley, scallions, cucumber, tomato, radish, & pistachios to the potatoes. Drizzle the rest of the oil. Sprinkle some crushed red pepper and finish it off with some fresh lemon juice.<\/p>\n

    Serve warm or at room temperature.<\/p><\/blockquote>\n


    \n<\/strong><\/em>
    \n\"Purple
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    \nThat is a pretty wild looking salad. The gorgeous colors makes it a love at first sight. Feel free to use your own ingredients, spices and dressing to adapt the recipe. This works wonderfully as a warm side dish\u00a0 too.
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    \n<\/strong><\/em>
    \n\"Purple
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    \nWhat would you do with your purple potatoes?
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    \nRelated Posts:<\/strong><\/p>\n

    Butternut Squash with Black Beans and Walnuts<\/a><\/strong><\/em><\/p>\n

    Saffron and Honey Glazed Root Vegetables<\/a><\/strong><\/em><\/p>\n

    Summer Salad with Citrus, Lavender Dressing<\/a><\/strong><\/em>
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