The beauty of these potatoes is more than skin deep—they’re rich in antioxidants. Leave on the skins for maximum nutritional benefits.
- 2 pounds Peruvian purple potatoes, scrubbed
- 3 tablespoons Pear Balsamic Vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup extra virgin olive oil
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 1/4 cup red onion, peeled and diced
- 1 jalapeño pepper, stemmed, seeded, and finely diced (optional)
- 1/2 yellow or orange bell pepper, stemmed, seeded, and diced
- 3 tablespoons each chopped fresh cilantro, parsley, and chives
Boil the potatoes in salted water until just tender—20 minutes or so, depending on their size, but don’t overcook. Drain, let cool slightly, and quarter them. Transfer to a large bowl.
In a small bowl, combine the vinegar, mustard, salt, and black pepper. Slowly whisk in the olive oil until the mixture emulsifies. Pour the vinaigrette evenly over the potatoes while they’re still warm. Gently fold in the olives, onion, jalapeño (if using), bell pepper, and herbs. Season to taste with more salt and black pepper.
Yields 4 to 6 servings