Purple Majesty–patriotic purple potatoes. Very American, developed in Colorado by traditional plant cross-breeding, not by genetic modification, and quite young, available commercially only since 2005, Purple Majesty potatoes have skin that is practically black in color, like the outside of a plum. 
Cut them in half and the inside is a lighter purple. When cooked and peeled, they become more indigo; sprinkle them with lemon juice and another pretty shade of violet appears.
It is a fact that purple potatoes are super-food, loaded with antioxidants, or polyphenols, the cancer and disease preventing nutrients in red wine, blueberries and grapes.
You can find them in farmer’s markets but rarely in grocery stores. I love it that John G. plants interesting spuds at/in Ranui Gardens.
Purple Majesty Potato Salad with Blue Cheese and Toasted Hazelnuts
1 ½ pounds purple majesty or other purple potatoes
2 tablespoons mustard, preferably whole grain
2 tablespoons lemon juice
¼ teaspoon Real Salt
2 tablespoons plus 1 tablespoon extra virgin olive oil
1/8 teaspoon freshly ground black pepper
2 to 3 leeks, depending on size
½ cucumber
½ cup hazelnuts, toasted, peeled and coarsely chopped
3 tablespoons finely chopped parsley
2 ounces good-quality blue cheese, smashed
Scrub the potatoes well. Cut them in pieces a little bigger than the tip of your thumb, from the thumbnail up. You want them all to be about the same size so they cook evenly. Place them in a pot and cover with cold water, adding quite a bit of salt, about 1 teaspoon per quart. Bring to a boil and simmer until the potatoes are just tender, 10 minutes or so. Drain.
While the potatoes are cooking, make the dressing. Whisk the mustard, lemon juice and salt in a bowl. Slowly drizzle in the first 2 tablespoons of olive oil. Add the black pepper.
When the potatoes are still warm, but cool enough to handle, peel them to reveal the indigo hue. As they are peeled, put them right away into the dressing, tossing to coat. The potatoes can marinate in the dressing while your prepare everything else.
Clean the leeks and trim them. Slice the white and light green end into thin rounds, less than 1/16-inch thick.
Heat the remaining tablespoon of olive oil in a skillet. Over medium flame, cook and stir the leeks until they are a little crispy and golden on the edges.
Peel the cucumber. With a spoon, gently scrape out the seeds. Slice 1/8 to ¼-inch thick.
Stir the cooked leeks, cucumbers, hazelnuts, parsley and blue cheese into the potatoes, mixing well so the blue cheese coats everything. Taste and adjust seasoning, adding more salt and pepper if you think it needs more flavor.
Serve warm or chill for a few hours first.
Makes 3 to 4 servings.
- I used Deer Valley’s Fireside Fig Grain Mustard—a slightly sweet whole grain mustard.
- Rub warm toasted hazelnuts in a kitchen towel to rub away the skins.
- Point Reyes Original Blue Cheese is delicious, creamy and coats the potatoes nicely.
Muffin Talk 