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What's that vegetable? The pretty purple majesty potato

My husband and I just returned from a 10-day vacation to the Island of Hawaii. In addition to beautiful beaches, 80-degree days and miles and miles of lava rock, the Big Island is home to some seriously good eats. And the fact that many of the restaurants and food purveyors on the island are committed to using locally grown products only made the experience even better.We ate lots of delicious foo
Michelle Hainer

My husband and I just returned from a 10-day vacation to the Island of Hawaii. In addition to beautiful beaches, 80-degree days and miles and miles of lava rock, the Big Island is home to some seriously good eats. And the fact that many of the restaurants and food purveyors on the island are committed to using locally grown products only made the experience even better.

We ate lots of delicious food while in Hawaii, but one treat that stood out for us was the Molokai purple sweet potato. The potatoes, which have a bright purple flesh, are only grown on the small island of Molokai—the Decoite Family of L & R Farms has been producing these trendy tubulars since 1978. We ate them as a mash at Jackie Rey’s Ohana Grill in Kailua-Kona and then in potato salad at Café Pesto in Kawaihae. As soon as I took my first bite, I was already thinking about how I could recreate this side dish back home.

Unfortunately, this wasn’t going to happen exactly as planned. Though I remembered seeing purple potatoes at the greenmarket, I soon learned that they aren’t sweet potatoes. USDA regulations have prevented the shipment of raw sweet potatoes to the mainland in order to keep agricultural pests at bay though a recent development in irradiation protocols suggests this may soon change. However, over the weekend, I was wandering through the farm stands in Union Square Park in New York City, when I came upon a sign for purple majesty potatoes at the Paffenroth Gardens stall. This got me thinking about potato salad. Next to the majesties was a sign for mountain rose potatoes, an antioxidant rich spud that retains its red flesh when cooked. The two combined could make for a very colorful salad indeed. And while they wouldn’t have the sweet flavor of the Molokai variety, I’ve rarely met a potato I didn’t like. I promptly bought a bunch and walked home, knowing exactly how I would prepare them.

Michelle Hainer

I’ve eaten many a potato salad in my lifetime, but by far the best recipe I’ve tasted comes from my friend Emily’s kitchen. Her aversion to mayonnaise makes for a tart salad flavored with white vinegar and just a hint of the white gloppy stuff. Since my husband also dislikes mayo, it’s a perfect dish for him as well. I like mayonnaise, but as they say, a little dab will do ya, and I much prefer the acidity of the vinegar. However, if you like a creamier potato salad, feel free to adjust accordingly.

You can make this dish with new potatoes, but if your farmers market or grocery store sells splashy spuds like the majesty or mountain rose variety, pick up a bunch. Not only will they make your plate prettier, but they’re an instant conversation piece. We’ll be having our spud salad with turkey burgers tonight. I almost can’t wait for dinnertime!

Emily’s Potato Salad

  • 5 pounds of potatoes
  • ¼ onion, finely diced
  • 4-5 stalks celery, finely diced
  • 3 tablespoons of white vinegar
  • 3 tablespoons whole milk (I used half and half)
  • 1 1/2 tablespoons mayonnaise, or more or less to taste
  • ½ tablespoon of salt
  • Pepper to taste

Directions:

Bring a large pot of salted water to boil. Add the potatoes whole, with the peel still on and cover. When the potatoes can be easily pierced with a fork, immediately drain them in a colander and let stand until cool enough to touch. Gently peel potatoes. When completely cooled, cut them into cubes. In a large bowl mix the potatoes with the rest of the ingredients, adjusting the seasoning to taste. Chill for an hour or two before serving.

Get more tips and recipes for seasonal eats at Made By Michelle.