Purple Potato Salad with Truffle Zest is modern take on a traditional dish guaranteed to please your taste buds.
Here we go again. Yet another potato recipe at superman cooks. If you are new to our site, then you may not know how much we love potatoes. Or I guess I should say that I love potatoes. Jackie, on the other hand, enjoys them simply because I make them so much. I am constantly trying to find ways to get potatoes on our dinner table, so I am always looking for new ways to prepare them.
The idea for this recipe was inspired by a favorite restaurant of mine, Korilla. This East Village gem serves Korean style burritos that are unique and simply amazing. One of the toppings I always choose at Korilla is a purple style potato salad. The version they serve is more of a traditional mayo-based salad, and it tastes delicious. I wanted to make a different version for our blog, one that borrowed elements from the original but would be more in keeping with our brand.
Like many of our recipes, this Purple Potato Salad started with a trip to the farmers’ market. There we found the most beautiful purple potatoes, the kind that only nature could create. I immediately began thinking of how we could make this recipe look as good in the photos as it tastes. Texture was the answer. Using different shapes and colors of potatoes gave this dish a unique and appealing look. Jackie was able to capture it perfectly with her camera, creating amazing photos that brought this delicious Purple Potato Salad to life.
- 3 purple potatoes, peeled and cut into ½" pieces
- 2 C mini variety potatoes
- ½ C sun-dried tomatoes
- 1 tbsp rosemary
- 2 garlic cloves chopped
- 1 small shallot chopped finely
- ¼ C finely chopped chives
- ½ C olive oil
- ½ C white vinegar
- 2 tsp truffle zest
- Boil potatoes until fork tender
- Drain and add white vinegar, chopped garlic and shallots and mix.
- Allow to set until room temperature (about 10 minutes).
- Add remaining ingredients and toss together.
- Add salt and pepper to taste.
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