Blue or Purple Potato Salad

Blue or purple potatoes are not easy to find and this is an encouragement to grow them yourself if you can. Purple potatoes are especially rich in polyphenol antioxidants called anthocyanins. And this is linked to several benefits - healthier cholesterol levels, improved vision and eye health, a reduced risk of heart disease and so much more and they look amazing!

Sauce ingredients:

·         1 tbsp wholegrain mustard

·         1 tbsp lemon juice

·         2 tbsp balsamic vinegar of y our choice

·         2 tbsp extra-virgin olive oil

·         ½ tsp salt

·         1 shallot, finely chopped

·         small bunch of parsley, finely chopped

·         small bunch of dill, finely chopped

 800 g waxy potatoes, if possible blue or purple ones!
2 tbsp capers, dabbed dry

 For the eggs:

·         4 free range and best organic eggs (see instructions in 4.)

·         Paprika powder

Optional Extras:

·         Cubes of grilled halloumi or tofu

·         Small bunch of dill and parsley, pulled into pieces

Method:
1. Sauce: Mix mustard, lemon juice, vinegar and oil in a bowl, add salt. Stir in shallot and herbs.
2. Potatoes: Cook potatoes in boiling water for approx. 25 minutes or until ready to eat. Drain potatoes, peel while hot, halve lengthways, add to sauce, mix and cool.
3. Eggs: Carefully place eggs in boiling water, simmer at low heat for approx. 7 minutes. Remove, arrange potatoes with either optional halloumi ortofu on plates. Peel eggs, halve, arrange on top, dust with a little paprika powder, sprinkle herbs and capers on top.

4. Serve with a green salad or/and pickled cucumbers and onions and some optional mayonnaise and ketchup.

 Variation: Smoked salmon, pulled into pieces instead of halloumi or tofu.