For a change, this week we bought one of those "variety" packs of coloured potatoes. I know, talk about living on the wild side.. but seriously, it is weird to dig your fork into a vibrantly blue potato. -- apparently they contain lots of Anthocyanins, the blue pigments which have antioxidant properties when digested and circulated into the blood stream -- Anyway, it was only a small pack and I put half of them in this next recipe, based on a few recipes on the web.
Dressing1/4 cup of olive oil
2 Tbs of white wine vinegar
1 Tbs of dijon mustard
sprinkle of salt, pepper and oregano
70g or so of crumbled feta
1/4 cup of red onion, chopped (ours had also soaked overnight in lemon juice to soften and sweeten the taste)
Salad
1/2 bag of baby potatoes boiled and cut into small cubes, cooled
1 large sweet potato boiled and cut into small cubes, cooled
1/2 english cucumber, cubed1 red pepper
1/2 jar of kalamata olives, halved
2-4 Tbs of fresh mint, chopped
Cook potatoes and yam, let cool.
Combine dressing.
Combine all ingredients and serve!
Potato facts and picture from Wiki.
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