Cliché Alert: I LOVE FARMERS MARKETS.
What’s not to love? Every time I visit my local Civic Center Farmer’s Market, I discover ingredients I’ve never seen before. From long cranberry bean pods to Uzbek sweetness melons, and from Arkansas Black Apples to cherry tomatoes that come in all colors of the rainbow, the farmers market continues to feed my creativity in the kitchen. It is truly a treasure to be able to find such exotic colors, smells, and tastes right in the middle of the concrete jungle of downtown San Francisco.
This week I picked up some Heirloom Purple Potatoes.
These things are beautiful gems of dark purple and antioxidant-rich goodness. I also picked up some of my favorite potatoes: Yukon Golds. Roast them, boil them, grill them, fry them, mash them, smash them, step on them…whatever you do, you can always rely on them to be oh-so creamy and seductively smooth.
I toss these potatoes in a light and creamy dressing, spiced with warm Adobo seasoning. Yes, Adobo…the seasoning traditionally used on grilled meats, consisting of a blend of cumin, chili powder, garlic, paprika and oregano. Here, the Adobo actually enhances the savory quality of the rich purple potatoes. It works. You can find dry Adobo seasoning in the international section of your local grocery store.
Purple and Gold Potato Salad
4 medium Purple Potatoes
4 medium Yukon Gold Potatoes
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp Adobo seasoning (salt-free)
1/2 tsp salt
1/4 tsp white pepper
1/2 Red Onion, thinly sliced
2 stalks Scallions, sliced
1. Bring small stockpot of water to a boil. Meanwhile, quarter potatoes into slightly larger than bite-sized pieces. Generously salt water, and throw potatoes in. Boil until fork tender, about 10-15 minutes. Strain through colander and return potatoes to hot dry pot to continue to draw out the moisture from the potatoes.
2. In a small bowl, combine sour cream, mayonnaise, Adobo seasoning, pepper, and salt. Whisk together until homogenous.
3. In a larger bowl, combine cooked potatoes with dressing and sliced red onion. Toss until potatoes are evenly coated. Coating the potatoes while still warm will allow for maximum absorption of flavor from the creamy dressing. Top with sliced green onion and serve.
*Can be served warm or cold.
I served it on top of a bed of butter romaine lettuce and juicy cherry tomatoes. Great as a lunchtime salad or on its own as a side.