On a whim, I picked up a basket shopping this spring that had potatoes, garlic and horseradish for growing. I tried my hand of growing these guys in fabric grow baskets. I still need to harvest everything but I did harvest the purple potatoes. There were pros and cons. Pro, super easy to harvest with just a dump and grab the potatoes. A couple of years ago, I planted them in a raised garden and I had to dig them out. The one drawback was that they weren’t enormous by any means. I may have planted them later in the season as well. I’m going to try again next spring and start earlier. I was able to get only one dish out of this, and as you see, I had to supplement with red potatoes.
Purple Potato Salad Recipe
- 1 lb Purple Potatoes
- 1 lb Red Potatoes
- 4 Green Onions
- 8 Radishes
- 1 cup Sour Cream
- 2 tbsp Olive Oil
- 1 Lemon juiced
- Borsari Citrus Seasoning
Prepare Potatoes by bringing them to a boil until tender. Once tender drain potatoes and remove the skin. Slice potatoes into bite-size pieces.
Thinly slice Radishes and Green Onions. Add the Potatoes, Radishes and Green Onions into Serving Bowl
Prepare dressing in a small bowl, combining sour cream, olive oil, lemon juice and Borsari Citrus Seasoning.
Add half the dressing onto the potato salad. Reserve the other half to add right before serving for a creamy texture.