Golden Purple Potato Salad
Original recipe and photo by Rachel / Fuji Mama
1 1/2 pounds yellow-fleshed potatoes (like Butter Babies™), scrubbed but not peeled
1 1/2 pounds Stokes Purple® sweet potatoes (or Okinawan sweet potatoes), scrubbed and peeled
1/4 cup chopped fresh mint
3 tablespoons chopped fresh basil
9 green onions, thinly sliced
6 tablespoons freshly squeezed lemon juice
1/2 cup extra virgin olive oil
2 tablespoons rice wine vinegar
3/4 teaspoon crushed red chili pepper flakes
3/4 teaspoon freshly ground black pepper
3/4 teaspoon fine grain sea salt
Cut yellow potatoes into small cubes. Put pieces in medium saucepan and add enough water to cover. Cook over medium heat until soft, then drain and place potatoes in medium bowl.
While potatoes cook, peel sweet potatoes and cut into small cubes. Cook as described above. Add cooked sweet potato pieces to bowl with yellow potatoes.
Add mint, basil, and green onions to potatoes and mix well, being careful not to crush potatoes.
Whisk olive oil and lemon juice together in asmall bowl, then stir in red chili pepper flakes, pepper, and salt. Pour dressing over potato mix. Cover salad with plastic wrap and chill for an hour before serving.
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Analyzed to serve 12. Calories 190, Total Fat 9g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 26g, Dietary Fiber 4g, Sugars 3g, Protein 2g, Vitamin C 25%