After another round of fridge survivor (that's when you don't go grocery shopping and have to create a dish from the left over contents of your fridge) I created this colourful plate of deliciousness. I'm really pushing myself to write this post in an effort to get my mind off of my discomfort. The pain in my ear comes and goes and right now it's here with a vengeance. This damn ear infection better go away soon because I'm falling behind on this weeks to do list and I don't want to have to give up my weekend again. Oh well a Tomato Snobs gotta do what a Tomato Snobs gotta do! I have to say if I didn't care about my lovely readers I wouldn't bother writing this evening. Instead I'd curl up on the couch and watch "Touch" Keifer Southerland's new show that premiering right now - I pvr'ed it for later instead. I'm going to make this short and sweet. Purple potatoes make me happy! They have a stunning vibrant colour and subtle earthy sweetness. I think it's just more fun to eat colourful food. Doctors always say you should eat the rainbow and I'm pretty sure they aren't talking about skittles candy. This salad speaks to that concept in spades.
Purple Potato Salad
purple potatoes - boiled and chopped
green beans - blanched and chopped
radishes - chopped
marinated artichoke hearts - chopped
celery - chopped
cucumber - seeded and chopped
feta cheese - crumbled
orange - juiced
lemon - juiced
cold infused olive oil - for dressing
salt & pepper
PREP: Boil the potatoes until tender, let them sit in a colander above the boiling water so that the steam can allow any excess water to evaporate. Blanch (in salted water) and shock the green beans, then chop. Chop the remaining veg and toss in 2 tbs or so of the cold infused olive oil, citrus juices and season with s & p to taste. *If I had parsley, mint or I would have chopped some up and added it to the salad. Crumble feta on top and enjoy.