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Blue Potato Salad + day at the beach

This weekend JD and I took our dog Chai for a play day at the beach. As soon as we crossed over the top of the dunes and Chai saw the ocean, he ran down to the beach whith such glee and enthusiasm, practically tripping over himself on the way. We walked the long stretch of beach, the dog chasing seaguls and biting waves, us completely entertained by him and joyful to be there on a rare, warm and sunny day on the Oregon coast.

I prepared this potato salad to have for our picnic, using blue and red potates that I found at the farmer’s market. Heirloom blue potatoes get their color from the phytochemicals called anthocyanins, the same pigments that give cabbage, blueberries, and cranberries their deep purple and red color. Anthocyanins have antioxidant properties to combat free radicals, thus reducing the risk of heart disease and cancer. Plus, they lend a beautiful contrast to white potatoes, and add a bright burst of color to anything else you mix them with.

 

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Blue Potato Salad
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Ingredients
  1. 3 large potatoes (about 1.5 pounds) -use all blue, or a mix of blue and red- cubed into 1 inch pieces
  2. 1 cup green beans- trimmed and cut into 1 inch pieces (measure after you cut them)
  3. 2 stalks celery- thinly sliced
  4. 2 green onions- thinly sliced
  5. 1 cucumber- cut into cubes
  6. 1 shallot- chopped
  7. 2 Tbsp. dijon mustard
  8. 2 Tbsp. red wine vinegar
  9. 1 Tbsp. olive oil
  10. 1/2 tsp. natural cane sugar
  11. 1/4 tsp. salt
  12. 1 Tbsp. each chopped parsley and chives
Instructions
  1. Bring a big pot of water to a boil, salt generously, add the potatoes, and cook until tender, about 10-15 minutes. Just before the potatoes are done, add the green beans and let them cook for 30 seconds. Drain, rinse with cool water, and set aside.
  2. Meanwhile, make the dressing by whisking together the mustard, vinegar, oil, sugar, and salt. I usually just add all dressing ingredients to a mason jar and shake it up until blended.
  3. In a large bowl, mix the potatoes, celery, green onions, cucumber, and shallot. Add the dressing and herbs, gently toss, taste it and season accordingly. You may want to add more salt or a few grinds of pepper.
Sweet Serenity http://sweetserenity.org/
Here are a few more photos from our fun day at the coast.

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2 Comments

  • Reply Jimmy Schaper, 541-731-1701 December 14, 2015 at 2:42 pm

    I want to register for your Restart Program beginning Tuesday 12 January at the Healing Matrix. No active email, please text anytime.

    • Reply serena December 14, 2015 at 4:12 pm

      Hi Jimmy, That’s great you want to sign up! You can come by the Farm Stand M, W, or F to register. Thanks!

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