Purple potatoes with warm dressing

The mix of different coloured potatoes gives this dish a great look. It tastes great hot, warm or chilled and may be served on a bed of watercress, spinach or lettuce leaves as a salad, or as a side dish.

Serves 4

1 medium red onion, diced
¼ cup olive oil
¼ cup lemon juice or 3 Tbsp good quality vinegar
2 Tbsp honey
salt and freshly ground pepper to taste
4–5 purple potatoes (400g), washed and sliced into bite-sized chunks
3–4 salad or boiling (waxy) potatoes (400g), cut into bite-sized chunks

Combine diced red onion, oil, lemon juice, honey, salt and freshly ground pepper in a bowl. Set aside while the potatoes cook.
Place prepared potatoes in a saucepan. Cover with cold water.
Bring to the boil and simmer, uncovered for 7–10 minutes or until potatoes are just tender. Drain.
While potatoes are still warm pour over the dressing, shake the pot gently to evenly coat.
Rest for a few minutes before serving to let the flavours mingle.

Variation: Add chopped fresh herbs (e.g. mint or coriander) to the dressing or as a garnish.

Note: The cooking water will go purple but it won’t affect the colour of the potatoes.

2010