Purple Potato Salad with Mint + Pistachio Vinaigrette
We were long overdue in having the Bella Cucina crew over to the house for a gathering. Cooking chicken under a brick on the Tuscan grill was a for-sure thing, but somehow it had gotten to be three o'clock and I still had no idea what else to serve.
Then, thankfully, inspiration hit. The previous week I'd found some purple peruvian potatoes at the market and they were sitting, sitting, sitting...just waiting to be used. Needing to be cooked. So, I sliced them, boiled them and tossed them in an olive oil vinaigrette with mint and pistachio pesto. I served them on a bed of dressed arugula greens. Nearly effortless.
Together with the grilled meats and the citrus sangria, dinner was a hit...if you'll pardon the pun, it was a very bella notte for Bella Cucina!
Although I didn't write down a recipe while I put this potato salad together, it is quite a simple combination of just a few ingredients. If you are serving the salad right away, I suggest tossing the potatoes while they are still warm. The flavors of the vinaigrette will seep into the salad nicely, so you may need to add a bit more dressing as it cools.
2 pounds purple peruvian, yukon gold or creamers
1/2 cup Mint and Pistachio Pesto
1/4 extra virgin olive oil
salt and pepper
Cut the potatoes into 1/4 inch slices. Boil in salted water just until easily pierced with a fork. Drain in a colander and cool slightly. In a small bowl, whisk the olive oil with the mint pesto. Toss with the potatoes and taste for seasoning.
Serve on a bed of fresh watercress or arugula greens.
PS: This recipe would be the perfect accompaniement with Pane Bagnato for a picnic.
copyright 2009 Alisa Barry