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Purple Potato Salad with Kalamata Olives and Smoked Paprika Dressing

This is the time of year when bloggers, gardeners and chefs are frantically trying to eat their produce from the plethora of garden pumpkin recipes.

I don't have this problem.

NOTHING Both of my pumpkin plants are (slowly) producing the right amount of fruit for both of us, sometimes less, but nothing to worry about. There's nothing I can't handle.

Potatoes from the garden, freshly dug

My problem is too many purple sweet potatoes.

Amazing Purple Potatoes

Of the white, red, and purple potatoes I planted last spring, the purple potatoes were the most productive and have yielded over 20 pounds so far, ranging from "cream" to fist-sized, and everywhere in between.

I don't know how to use them all.

What are we talking about with purple sweet potatoes? The variety I grow, Purple Majesty , is purple to the core and full of antioxidants. I am waiting. In the world of potatoes, that means healthy .

Thank you Lord.

(Of course, being healthy only goes so far: If you slather your potatoes with butter and sour cream, all bets are off. Just saying.)

One way to use potatoes is to make potato salad. So when we got the call last week for a treat for a guest who wanted potato salad, the three of us agreed. Everything is delicious. Mine is purple.

I wanted to play with unusual flavors like purple potato salad, so I mixed it with my standard salad dressing ingredients, used mayonnaise instead of olive oil, and added smoked paprika for a smoked pepper cream. Made from Lydia's post and spread on an avocado tomato sandwich as you can see in the photo above, it's so good (I've made it twice) that I suck the peppers off my head.

That's good. On the other hand, adults. Kalamata was added to the Mediterranean. I am very satisfied with the results.

Purple Potato Salad with Kalamata Olives and Smoked Paprika Vinaigrette
Christina's original recipe
For 6 people

  • 1 pound (or more) purple sweet potatoes, peeled or mashed to taste, cut into quarters
  • 1/2 cup mayonnaise
  • 1 tablespoon golden balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon smoked paprika (I used Pimenton de la Vera dulce )
  • 1/2 cup pitted and coarsely chopped Kalamata olives
  • 1 tablespoon kosher salt per jar
  • Season with sea salt and freshly ground black pepper to finish

Place the potatoes in a large pot and cover with cold water. Add kosher salt. Bring to a boil over medium heat. Cook until the potatoes can be pierced with a knife. If they are overcooked, they will start to fall apart, and that still happens, as shown in the photo.
Once the potatoes are ready, immediately pour them into a colander and let them drain for a few minutes. Let cool for 15 minutes.
Mix mayonnaise, golden balsamic vinegar , Dijon mustard, lemon juice and smoked paprika until well combined. Taste and adjust seasoning if necessary.
Transfer the potatoes to a large bowl, add the chopped kalamata and half the sauce and stir gently. If necessary, add more until the salad has the desired consistency and taste. (I say this because tastes change and it's best to start with a conservative division.)
Season with sea salt and pepper if desired.
Can be stored in the refrigerator if not used immediately or immediately.


Copyright 2005-2012 by Christine Cooks. All rights reserved

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