It being St. Patty’s day and all, I thought I’d do a relevant post paying homage to our Irish brethren. Potatoes have long been a staple of international cuisines, whether fried, roasted, mashed, baked, or boiled. However, back in the mid 1800’s, millions died from the Potato Famine in Ireland, causing exodus to other countries, in particular, the United States. Ellis Island was a revolving door for Irish immigrants into New York City. They settled in poor areas and were the low rungs on the social totem pole for years to come. Manhattan’s Five Points neighborhood was the intersection of five notoriously slummy streets back then but now is near the intersection of Baxter and Worth Streets. One of my all-time fav books, The Big Oyster, goes into great depth about New York’s history back then, especially as it relates to food. Read this book.
Anyways, I know that we often celebrate our Irish heritage with pints of Guinness or shots of Jameson, but I decided that it would be amazing to do something different and give you a yummy potato salad recipe using purple potatoes. With close to four thousand kinds of potatoes, I wanted to highlight the beautiful ones we don’t often see or cook with. I usually do this with a whole grain mustard vin but feel free to change it up (since you know everything there is to know about making homemade vinaigrettes, duh).
Purple Potato, Haricot Verte & Egg Salad
- 2-3 lbs purple potatoes
- 1/2 lb haricot vertes or green beans (blanched)
- 6 hard boiled eggs (cut in quarters)
- 1 bunch chopped flat leaf parsley
- 2 Tbsp whole-grain mustard
- 1 tsp chopped shallot
- 1 tsp honey
- 1 Tbsp sherry vinegar
- 1 Tbsp fresh lemon juice
- 1/2 cup extra virgin olive oil
- salt and pepper
Wash the potatoes with a clean sponge. Cut into inch size pieces. Toss the potatoes with a few glugs of olive oil, salt & pepper in a medium bowl. On an oiled baking sheet, spread the potatoes evenly and place in a 325˚ oven, uncovered for 45 minutes. When the edges of the potatoes are significantly brown and the meat is soft, remove from the oven. Blanche the haricot vertes. Do this by boiling a medium pot of salted water and cook the beans for 1-2 minutes. They will turn a brilliant green (no pinching)! Take out quickly and throw into a bowl full of ice and cold water to shock the veggies. They will immediately stop cooking and the green will glow once they’re cool. Take them out and dry. Make your mustard vinaigrette by whisking the mustard, shallot, honey, vinegar, and lemon juice. Slowly add the olive oil to emulsify your mixture. Set aside. Now toss the roasted purple potatoes, haricot vertes, parsley, & vinaigrette in a large bowl. Season to taste with s&p. When you are ready to serve, garnish with the hard boiled egg quarters.
Note: This can also be served warm. Add chopped bacon for some swine effect. Experiment with different types of potatoes, the possibilities are infinite!
Did you see the “Women Making History” post today??? If you’re in NYC tonight, stop by Pyramid in the East Village tonight. I’ll be djin’ with my twin sis, Jules from BijulesNYC. Better get in while the gettin’s Irish.
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