I ate this salad every day for a week after discovering blue potatoes at my local farmers market and couldn’t get enough! The blue potatoes add a pretty purple hue to make a tasty rainbow salad.
Blue potatoes (which are actually more purple in colour) are a fairly waxy type of potato which suit boiling or mashing. They roast well, just don’t expect them to go crispy on the edges like your Sunday roasties. No peeling required, their thin skins only need a good scrub. If you don’t have blue potatoes at your disposal you could try using sweet potato instead which comes in a range of colours including white, orange and purple.
- 2 blue potatoes
- ⅓ butternut pumpkin/squash
- 2-3 handfuls baby spinach
- 2 slices red cabbage, shredded
- 5 slices of cucumber, quartered
- ¼ capsicum/pepper
- 5 cherry tomatoes, halved
- 50g feta cheese, chopped
- small handful walnuts
- fresh lemon juice from ½ lemon
- olive oil
- 1-2 cloves garlic
- mixed herbs
- rock salt
- Turn oven onto 200 degrees celsius
- Wash skin of blue potatoes, cut into chunks and place on a baking tray
- Peel butternut pumpkin, chop into chunks and place on baking tray with the potatoes
- Crush/chop garlic into small pieces and spread over the pumpkin and potatoes
- Sprinkle mixed herbs and a pinch of salt over the pumpkin and potatoes, drizzle with a little olive oil then place in the oven.
- Allow the potatoes and pumpkin to cook for about 30 minutes until cooked through.
- Combine spinach, red cabbage, cucumber, capsicum, cherry tomatoes, feta and walnuts in a large bowl.
- Add the blue potatoes and pumpkin when cool.
- Drizzle the juice of one lemon and a splash of olive oil onto the salad then mix all ingredients together and serve.