Monday, December 13, 2010

Purple Potato Salad

Mmmmm....our favorite potato salad!

A filling dish that lasts several days in the fridge, I consider this salad well worth the initial investment of time and energy it takes to make it. It is the salad that just keeps on giving! It is lunch the first day, lunch the next, and accompanies dinner the last night. The purple color is the 'secret ingredient': pickled beets. The eggs and fresh mayonnaise provide the protein--like a meal in a bowl! If you are a fan of 'traditional foods' or 'real foods', or even just homemade and healthy fare, like me, you'll want to give this one a try!

I started this salad this morning.
I gathered the ingredients together:


This is the 'purple' in the salad. (below)

Pickled eggs and beets! If you've ever had homemade pickled beets, you know how good they are! If you doubt, know that I served this salad to a roomful of 'unsuspecting' eaters and no one knew a thing! They all raved about it. It works well in a potato salad.


With a fussy, teething baby, the recipe took longer to make. But when, between bites of applesauce, she finally dropped off to sleep, things went much quicker.


Eve's Purple Potato Salad

5 pounds potatoes
6 eggs
½-1 lb. bacon
1 can black olives, sliced
2 c. chopped dill pickles
½-¾ c. chopped green onion
1 c. chopped pickled eggs and beets (recipe below)
1 c. chopped celery

Note: The more beets you use, the deeper the color.

1- 1½ c. mayonnaise (see recipe below)
1 c. Italian dressing
4 T. yellow mustard OR 2 T. Dijon mustard
 lots of shakes of Dillweed, salt and pepper to taste

Wash, peel and chop potatoes into 1" cubes.
Steam over medium heat for about 5-10 minutes or until
just soft enough for a fork to pierce. Be careful to not overcook.
Drain and set in a large bowl.

While the potatoes cook, bring a pot of water with the eggs to boil
for 4 minutes, then turn off heat and let eggs sit for 15 minutes.
Drain and fill pan with eggs with ice water. Peel cooled eggs
under running cool water. Chop and set aside.

Fry bacon on medium heat until done, drain on paper towel
and chop when cool to touch. Set aside.

Mayonnaise: Put one egg, 1 T. lemon juice and 1/4 t. salt into a blender
(I like using a Vita Mix), blend on low speed.
Slowly drizzle 1/2 c. good quality olive oil into the blender.
Add another 1 T. of lemon juice and drizzle
one more 1/2 c. of olive in the blender while it runs on high.
The mayonnaise will thicken up quickly.
Makes about 1 cup. Store airtight in refrigerator until needed.

In a small bowl, mix together Italian dressing, mayonnaise,
mustard, salt, pepper and dillweed to taste.

Stir the bacon, chopped olives,
pickles, eggs, green onions, celery, and pickled eggs and beets
into the large bowl with the cooked and cooled potatoes
and mix gently to incorporate.

Add in the dressing and stir gently to coat.

Refrigerate until ready to serve.

Purple Eggs and Beets 
{courtesy of Diane Hopkins' "Hopkins' Healthy Home Cooking"}

5 raw beets
2 peppercorns
2 whole cloves
1/2 c. water
1 1/2 c. raw apple cider vinegar
1/2 t. salt
1 T. raw honey
6-8 hardboiled eggs

Steam unpeeled beets in a saucepan over medium heat until
a knife slides easily into the center of the biggest beet.
Put beets under cold water and slide skins off. Quarter the beets
and put into a quart jar. Peel cooled hardboiled eggs and add to the
same jar. Add the spices, water, vinegar and honey to the jar and shake.
If the liquid does not cover the beets and eggs, add a little more.
Refrigerate for 48 hours. Stores as long as pickles in the fridge.
When the beets and eggs are gone, you can reuse the liquid as long as
it has stayed in the fridge. Just add more cooked, peeled eggs and beets!


Delicious! And it makes a lot!

If you liked this post, be sure to visit the Pennywise Platter Thursday
@ for more wholesome meal ideas.

1 comment:

  1. This sounds fantastic! Can't wait to try making it :) I've never pickled eggs before and I love beets!


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