Purple Potato Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the Salad:
  • 2 lbs Nugget Potatoes, purple ones preferably
  • 2-3 c Brussels sprouts, sliced
  • 1½ Cobs of corn, de-cobbed
  • 6 Green Onions, sliced
  • 5 Radishes, sliced into rounds
  • 2 Celery ribs, diced
  • 1 c Fresh Herbs (parsley, dill, basil, cilantro), chopped
  • ½ Avocado, diced
  • 1 recipe of Oven-dried Tomatoes (see below)
  • 1 Lemon, juice & zest
For the Oven-dried Tomatoes:
  • 2 c ripe Cherry Tomatoes, halved
  • 4 Garlic cloves, lightly squashed
  • 4 Thyme sprigs
For the Dressing:
  • ¼ c Cashews, soaked overnight
  • ¼ Avocado
  • ¼ c Raw Apple Cider Vinegar
  • ½ tsp Turmeric, dried (1 tsp if fresh)
  • 1 Garlic Clove
  • The roast Garlic and Thyme from the oven-dried tomatoes
  • 1 Tbsp Dulse
  • ½ Cob of Corn, de-cobbed
  • ¼ c Oven Dried Tomatoes
  • Sea (weed) salt & Pepper
For the Salad:
  1. Preheat the oven to 325*F
  2. Wash the potatoes and lay them out on a parchment-lined baking sheet. Stab them all over with a fork or paring knife. (Purple potatoes are baking potatoes or 'floury' potatoes. This means if you don't stab them, they will explode in your oven. For real. Nothing ruins a good potato salad like having to scrub expensive, cooked-on potato starch off the insides of your oven.)
  3. Bake for 45 min-1 hour or until the are cooked through.
  4. minutes in, add the sliced Brussels sprouts to the potato sheet, with a splash of water. Allow them to cook as the potatoes finish cooking (15-20 minutes).
  5. Once cooled off a bit, slice the potatoes in half.
  6. Put them in the salad bowl and toss with the lemon juice and zest, and a pinch of seaweed salt (or plain sea salt). (They absorb more flavour this way, as opposed to just adding the dressing).
  7. Add the Brussels Sprouts and all of the other veggies.
  8. Toss with the dressing and top with some fresh watercress.
For the Oven-dried Tomatoes:
  1. Preheat the oven to 325*F (a lower oven works too, but for the sake of multi-tasking, use the potato oven.)
  2. Lay the tomatoes, garlic and thyme out on a parchment-lined baking sheet.
  3. Roast for 45 minutes, or until the tomatoes are still plump, but wrinkly too... (preferably not brown)
  4. Reserve the garlic and thyme for the salad dressing recipe.
For the Dressing:
  1. Blend the cashews, avocado, raw garlic, roast garlic, turmeric, dulse, sea (weed) salt and pepper and vinegar until well blended and silky smooth. Add a little bit of water if it helps it blend better.
  2. Add the corn, thyme and oven-dried tomatoes, and pulse your blender until combined and chopped up a bit but not totally smooth. (over-blending will make it sweeter and you'll lose the texture. Not the end of the world if it happens though).
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/salad/purple-potato-salad/