Braden Family Cookbook

Chuck Braden

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PURPLE POTATO SALAD                        B. Flay


12             Peruvian purple potatoes, cooked and skin removed, cut into 3/4‑inch dice
1          red bell pepper, seeded and diced
1          yellow bell pepper, seeded and diced small
1          red onion, diced small
1/4       cup coarsely chopped cilantro leaves
1/3       cup champagne vinegar
2/3       cup olive oil
Salt and freshly ground pepper

Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.

Yield  4 servings

options:                       really cool color, substitute vinaigrette of choice, edible flowers to garnish, etc.

Potatoes should be still warm when tossed w/ dressing so they absorb as much as possible.