Last Saturday, while I was at the Earth Day event at the Bookworm, I picked up some purple potatoes grown by a local organic farm. I would have bought some anyway, but I was particularly impelled to do so having had a conversation with a Chinese friend about them the very night before. Rui waxed lyrical about the purple potatoes he'd eaten in
This week I've been rather busy and haven't had much time to cook, but the other day, almost a full week after I bought them, I finally got to use my purple potatoes. I decided to make a simple potato salad, using a mixture of the purple potatoes and normal ones, dressed with lemon juice, sesame oil, garlic and sesame seeds, and sprinkled with some finely chopped red onions and cucumber. The result was both rather pretty and rather tasty – although having said that, I couldn't really discern a difference in taste between the purple and normal potatoes in the salad; and at about 3 times the price of normal varieties, a purple potato habit is not one I think I should get into.