Purple Potato Salad with Avocado Oil and Fresh Herbs
Recipe by Tracey Seaman
Look for purple potatoes that are uniform in size for even cooking, and simmer them until they are barely tender for the best results.
Purple Potato Salad with Avocado Oil and Fresh Herbs
SERVES
6PREP TIME
10 minCOOK TIME
30 minIngredients
1½ pounds medium-size purple potatoes (2-inch diameter)
Sea salt and freshly ground pepper
¼ cup extra-virgin olive oil or avocado oil
¼ cup (or more) finely chopped mixed fresh herbs, such as chives, thyme, parsley, basil and tarragon
Directions
Place the potatoes in a single layer in a medium saucepan with cold water to cover by 1 inch. Add a few pinches of salt. Bring to a boil, reduce the heat and simmer for about 30 minutes, until potatoes are just tender when pierced with a knife. Drain in a colander and let cool to room temperature.
Peel the potatoes and cut into ¾-inch pieces. Transfer to a bowl, toss with the oil and herbs and salt and pepper to taste. Serve at room temperature or cover and chill up to 1 day ahead and serve cold or at room temperature.
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