This is a beautiful, vibrant and colorful Italian Style Purple Potato Salad! The roasted red peppers add a subtle smoky flavor, the Asiago adds a wonderful saltiness and the basil brings a floral quality to the freshness of the veggies. It is extremely flavorful and perfect alongside a sandwich, by itself or to serve at your next potluck or picnic.
I saw these gorgeous purple potatoes at the farmer’s market and couldn’t resist bringing some home. I wasn’t sure what to make with them at first. I found out Robby’s co-worker Jeff was leaving for Vietnam for 2 weeks and that Robby would be bringing his lunch to work, so I thought, a potato salad would be perfect! I knew he would love it alongside his turkey sandwich.
It felt good to make him something nice for lunch.
6 – 10 servings
- 2 1/2 Pounds Purple Potatoes – 1/2 inch cubes
- 1 Tablespoon White Vinegar – (helps to keep potatoes intact)
- 1 Recipe Basic Italian Vinaigrette – recipe below
- 1/2 Red Onion – thinly sliced or minced
- 1 Large Red Bell Pepper – roasted – diced
- 1 Small Orange Pepper – diced
- 1 Small Yellow Pepper – diced
- 1 Container Cherry Tomatoes – halved
- 1 Cup Aged Asiago Cheese – finely shredded
- 1 1/2 Cups Fresh Basil – chiffonade or roughly chopped
Basic Italian Vinaigrette
- 3/4 Cup Extra Virgin Olive Oil
- 1/4 Cup + 2 Tablespoons White Wine Vinegar
- 2 – 4 Cloves Garlic
- 2 Teaspoons Italian Seasoning
- 2 Teaspoons Sea Salt
- 1/2 Teaspoons Black Pepper
Dice the potatoes into half inch chunks and put in a large pot and cover with water. Add the vinegar and bring to a boil then reduce heat to medium-high heat. Cook for 30 to 40 minutes or until opaque and soft. Make sure and check on them a few times, you don’t want to hard or mushy potatoes. The best way is to taste them. When the potatoes are tender, pour into a colander, drain and let cool.
Mince or press the garlic in a garlic press and add to a jar.
Measure all other ingredients and add to the jar. Shake well.
If you have an immersion blender it will help emulsify it. Just blend everything together then stir in the garlic.
Roast the red pepper on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half, remove the seeds and stems. Dice them up.
Add the onion, peppers, tomatoes, cheese, basil and dressing to a big bowl and stir well.
When the potatoes are cooled, gently fold into the vegetables.
Purple potatoes are originally from their origins in Peru and Bolivia. They contain 4 times as much antioxidants as Russet potatoes. The deep blue or purple color produces a flavonoid antioxidant called anthocyanin which helps boost the immune system, the same that can be found it blueberries, blood oranges, pomegranates and black rice. They are high in potassium and have anti-inflammatory properties. Purple potatoes have a high concentration of phytochemicals and one called chlorogenic acid and has been linked to lowering blood pressure. They are also a good source of complex carbohydrates, vitamin C, folic acid and iron.