Herbed Balsamic Purple Potato Salad

Up here in Powell River we have a strong and vibrant Vegan Potluck Group. We meet every couple of months for a fabulous and gorgeous vegan dinner. At the last one someone made an amazing salad with purple potatoes. It looked to me like a dish of violets. I had never seen such a colour in any dish. So I went looking for something like it and found this recipe from connoisseurusveg.com.

This has to be one of the easiest recipes to throw together, mainly because it uses vegan mayonnaise. There are a few types to choose from, but my favourite in Veganaise.

From what I learned, it seems that purple potatoes originate in South America. Like regular potatoes they are high in potassium, which apparently helps regulate blood pressure. The fact that they are purple means they should be high in antioxidants, so a win all round.

(Note I believe the lower sunshine coast has vegan potlucks too. One I know about can be found on Facebook at Gibsons Vegans. Check them out and take a purple potato salad to your first event.)

INGREDIENTS

• 1½ lbs. purple potatoes

• ¼ cup vegan mayo

• ¼ cup balsamic vinegar

• 2 scallions, chopped

• ¼ cup fresh basil,
chopped

• 2 tbsp. fresh parsley,
chopped

• ½ tsp. salt

• ½ tsp. pepper

INSTRUCTIONS

1. Place potatoes in large
sauce pan or stock pot and
cover with water.

2. Boil until pierce-able with
a fork, about 15-20 minutes.
Drain and rinse with cold
water.

3. Chop into bite-sized chunks
and mix with remaining
ingredients.