With summer here, I thought today’s recipe, Vegan Purple Potato Salad would be perfect to share with all of your friends and family. You can serve it hot or room temperature as the perfect side-dish at any gathering. This dish satisfies on many levels but two of my favorites ways are comfort and nutrients!
When I created this dish, I wanted to provide something filling and nourishing that could also hold up as great food to pack for picnics and serve as fridge leftovers (I know you’d probably rather be outside and cooking less when the weather is awesome outside). This simple recipe is made with only a few ingredients but packs a lot of flavor by using certain key whole foods.
Used to eating your typical white or yellow flesh potatoes? Well move on over and check out these babies…
Did you know there are several types of the purple potatoes, including— Purple Majesty, Purple Viking and Purple Peruvian varieties? Native to South America, purple potatoes of course get their name from their amazingly beautiful deep purple skin and flesh. These potatoes taste very similar to the standard white-flesh potato, with a slightly nutty flavor and a creamier texture— making it ideal for doing pretty much anything that you might do with a standard potato. :-) They feel like little jewels to me!
There is a rule of thumb with vegetables (and fruits): the deeper and richer the color, the more nutritious.
There’s no exception to this rule when it comes to the purple potato. It’s rich in the antioxidant anthocyanin, which is a characteristic of deeply colored purple or blue produce, such as blueberries and pomegranates. Anthocyanin is great for boosting immunity and helping to reduce inflammation.
If you are a Beauty Detox follower, you know inflammation* goes beyond your typical sprained ankle. It can also be systemic, affecting your organs and internal structures. As you know, this is a topic I discuss on the podcast and here on the blog often, in hopes of assisting all of us in keeping aging inflammation down as much as possible, including in our diet!
*Note: If you want to know which culprits are responsible for causing inflammation and how to combat them— go here!
Because we want all the nutrients we can get, try keeping the skin on when cooking. Not only will this step help to seal in the nutrients and moisture, but will provide you with lots of fiber, vitamins and minerals. The skin of the purple potato is rich in vitamin C, containing polyphenols and potassium, making this veggie a great choice.
Besides all of those great benefits, this salad is loaded with insulin regulation and weight management from the avocado, the anti-inflammatory benefits from the red onion and loads of taste with the fresh lemon and dill.
Is your mouth watering yet? What are you waiting for…let’s get prepping! ;)
Check out the full recipe below…
- 1 pound small purple potatoes
- 1 ripe avocado
- 2 tablespoons Dijon mustard
- 2 tablespoons diced red onion
- 2 tablespoons fresh dill, chopped
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- ½ cup cucumber, diced
- Cut the potatoes into 1-inch cubes. Steam them in a steamer for about 10 minutes, or until tender (but not overly soft).
- Meanwhile, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork.
- Add in the potatoes and cucumber, and mix again carefully. Adjust seasonings as desired.
Enjoy, and let me know how you do!
In love and health,