I had a huge craving for potatoes yesterday and when two of our lovely friends on the island, Adi and Ronen, came over, I thought perfect, you are staying for dinner and we make the Creamy Purple and Sweet Potato Salad! The local market offers a wide variety of veggies, some familiar others not so much, but we always bring a new exciting veggie home to explore it. I was really happy to find a variety of potatoes too so I filled the basket with white, purple and sweet potatoes along with a bunch of celery and perky parsley.
I served the salad as a main dish, as it is a substantial meal on its own, with halved cherry tomatoes, slices of avocado and baby cucumbers on the side. It’s an easy no-mayo recipe that still has the classic flavours. The combination of white, red and sweet potatoes not only looks good but it tastes jolly good! The intense savour of the capers gives the salad an explosion of salty, sour and herbal flavours all at once, while the freshly chopped red onion and leafy celery inject an explosive taste of spring.
Served warm or cold, this easy and healthy take on the classic potato salad is an ideal choice if you are craving for a comfort food. Adi and Ronen not only liked it but they were in awe of the deliciousness of vegan food (both being meat lovers and proud owners of Karnibar, apparently the best beef burger place on the island).
- 4 large white potatoes
- 2 purple potatoes
- 1 sweet potato
- Celery leaves
- 1 large red onion
- 2 tblsp capers
- 2 tblsp pitted black olives
- Olive oil
- Chop the potatoes into big size cubes and put to boil.
- Add a pinch of salt and stir.
- Leave them to boil for a little longer, 25-30mins.
- Once ready leave them to chill before adding the rest of the ingredients and olive oil.
- Chop the onion, black olives and celery leaves and add to the potatoes.
- Toss with generous amount of extra virgin cold pressed olive oil to get the same creamy texture like in the classic potato salad.
- Season with freshly grounded black pepper, salt and cumin. I love the warm nutty notes that the cumin gives to any dish.
- Sprinkle the finely chopped parsley and squeeze the juicy lemon all over.
- Mix thoroughly and leave the salad aside for at least 15mins to take in the seasoning.
- Add more olive oil and lemon if necessary.