Golden Purple Potato Salad
Makes approximately 6 to 8 servings
1 1/2 pounds Klondike Goldust potatoes (or other yellow-fleshed potatoes), scrubbed but not peeled
1 1/2 pounds purple sweet potatoes, scrubbed and peeled
1/4 cup fresh mint, chopped
3 tablespoons fresh basil, chopped
9 green onions, thinly sliced
6 tablespoons freshly squeezed lemon juice
1/2 cup extra virgin olive oil
2 tablespoons rice wine vinegar
3/4 teaspoon crushed red chili pepper flakes
3/4 teaspoon freshly ground black pepper
3/4 teaspoon fine grain sea salt
1. Cut the potatoes into small cubes. Put the pieces in a medium saucepan and add enough water to cover them. Cook the potatoes over medium heat until soft, then drain the water and place the potatoes in a medium bowl.
2. While the potatoes are cooking, cut the sweet potatoes into small cubes and cook them the same way you cooked the potatoes in step 1. Put the cooked sweet potato pieces into the bowl with the potatoes.
3. Add the mint, basil, and green onions to the potatoes and mix well, being careful not to crush the potatoes.
4. Whisk the olive oil and lemon juice together in a small bowl, then stir in the red chili pepper flakes, black pepper, and salt. Pour the dressing over the potatoes. Cover the salad with plastic wrap and chill in the refrigerator for an hour before serving.