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Purple Potato Salad
Ingredients
- 2 pounds Peruvian purple potatoes, scrubbed
- 3 tablespoons Pear Balsamic Vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup extra virgin olive oil
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 1/4 cup red onion, peeled and diced
- 1 jalapeño pepper, stemmed, seeded, and finely diced (optional)
- 1/2 yellow or orange bell pepper, stemmed, seeded, and diced
- 3 tablespoons each chopped fresh cilantro, parsley, and chives
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Directions
- Boil the potatoes in salted water until just tender—20 minutes or so, depending on their size, but don’t overcook.
- Drain, let cool slightly, and quarter them.
- Transfer to a large bowl.
- In a small bowl, combine the vinegar, mustard, salt, and black pepper.
- Slowly whisk in the olive oil until the mixture emulsifies.
- Pour the vinaigrette evenly over the potatoes while they’re still warm.
- Gently fold in the olives, onion, jalapeño (if using), bell pepper, and herbs.
- Season to taste with more salt and black pepper.
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