Served warm or chilled, this dish is vibrant in color and flavor. An excellent way to elevate your summer picnic, the purple potatoes will "WOW" your friends and family. Since there is no mayonnaise, you won't have to worry about keeping it on ice.
If you can't find Meyer lemons, don't fret! You can always use another kind of fresh lemon juice. This vinaigrette is also fabulous on fish, chicken, and pretty much any type of vegetable.
Recipe follows or you can find it here: Purple Potatoes with Meyer Lemon Vinaigrette
Purple Potatoes with Meyer Lemon Vinaigrette
Meyer Lemon Vinaigrette:
2 T white wine or champagne vinegar
Juice of 1/2 Meyer lemon
2 tsp shallot, minced
1 T tarragon, chopped
1 1/2 tsp fresh thyme, chopped
1 1/2 T whole grain mustard
1 1/2 tsp sugar
1/4 tsp kosher salt
2 T canola or other light oil
1 1/2 T olive oil
In a small bowl whisk together vinegar, lemon juice, shallot, herbs, mustard, sugar, and salt, until combined. Slowly stream in the oils as you whisk until well blended. Makes 1/2 cup vinaigrette, and can be stored in the fridge for a few days.
1-2 lbs of small purple potatoes or larger, cut in half, scrubbed clean.
1 T kosher salt
Place the potatoes in a heavy bottom pot and fill with enough cold water to cover them. Add the kosher salt and bring to a boil over medium heat. Once boiling, reduce heat to medium low and cook for 10 minutes or until potatoes are fork tender. Drain and allow to cool slightly. If serving cold, place the potatoes in an ice bath for 1-2 minutes then drain. Slice the potatoes and serve with the Meyer lemon vinaigrette drizzled over them.
*Vinaigrette recipe loosely adapted from Williams-Sonoma here
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.