I'm planning to make potato salad to take to a family party over the
holidays and I was intrigued by the purple spuds at the store. If I
make the salad with a mixture of red skinned and purple potatoes, will
the purple ones do anything rude, like turning the entire dish gray?

Kathleen

I've looked at them in the store longingly myself, but I've heard they
turn gray when you cook them.

WOuld love to hear anything to the contrary!

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com

"Karen MacInerney" > wrote in message
oups.com...
> I've looked at them in the store longingly myself, but I've heard they
> turn gray when you cook them.
>
> WOuld love to hear anything to the contrary!
>

They don't turn gray, they stay purple! I first discovered them back
around, gosh, 1984? When I was young and one of my cousins sent us a big
box of potatoes for Christmas. (I know, weird present, but we ate potatoes
for weeks.)

My mom made purple mashed potatoes. They were awesome. They stayed purple!

kili

]> They don't turn gray, they stay purple! I first discovered them back
> around, gosh, 1984? When I was young and one of my cousins sent us a big
> box of potatoes for Christmas. (I know, weird present, but we ate
> potatoes
> for weeks.)
>
> My mom made purple mashed potatoes. They were awesome. They stayed
> purple!
>
> kili
>
My daughter asked me to make mashed potatoes out of them about a year ago.
They were indeed purple. Nothing gray about them.

Lynne

On Wed, 21 Dec 2005, Kathleen wrote:

> I'm planning to make potato salad to take to a family party over the
> holidays and I was intrigued by the purple spuds at the store. If I
> make the salad with a mixture of red skinned and purple potatoes, will
> the purple ones do anything rude, like turning the entire dish gray?
>
> Kathleen
>
>

Oh, wow. I never saw a purple potato. Is just the outside purple? Do
they stay purple after they are cooked?

What beautiful potato salad they would make if they stay purple. I'm
always trying to add things to potato salad that will give it some color.
White on white on white is not very pretty to look at.

Elaine, too

In article
>,
Elaine Parrish > wrote:

> On Wed, 21 Dec 2005, Kathleen wrote:
>
> > I'm planning to make potato salad to take to a family party over the
> > holidays and I was intrigued by the purple spuds at the store. If I
> > make the salad with a mixture of red skinned and purple potatoes, will
> > the purple ones do anything rude, like turning the entire dish gray?
> >
> > Kathleen
> >
> >
>
> Oh, wow. I never saw a purple potato. Is just the outside purple? Do
> they stay purple after they are cooked?
>
> What beautiful potato salad they would make if they stay purple. I'm
> always trying to add things to potato salad that will give it some color.
> White on white on white is not very pretty to look at.
>
> Elaine, too
>

Slice red onions and a mix of red, yellow and green bell peppers can
make it festive. :-) You don't even have to mix them in. Just top it
with a few for decoration.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Wed, 21 Dec 2005, OmManiPadmeOmelet wrote:

> In article
> >,
> Elaine Parrish > wrote:
>
> > On Wed, 21 Dec 2005, Kathleen wrote:
> >
> > > I'm planning to make potato salad to take to a family party over the
> > > holidays and I was intrigued by the purple spuds at the store. If I
> > > make the salad with a mixture of red skinned and purple potatoes, will
> > > the purple ones do anything rude, like turning the entire dish gray?
> > >
> > > Kathleen
> > >
> > >
> >
> > Oh, wow. I never saw a purple potato. Is just the outside purple? Do
> > they stay purple after they are cooked?
> >
> > What beautiful potato salad they would make if they stay purple. I'm
> > always trying to add things to potato salad that will give it some color.
> > White on white on white is not very pretty to look at.
> >
> > Elaine, too
> >
>
> Slice red onions and a mix of red, yellow and green bell peppers can
> make it festive. :-) You don't even have to mix them in. Just top it
> with a few for decoration.
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
>

Hey Om,

I use the red onions and the colored bells, but I hadn't thought about
decorating the top. Duh! Thanks.

I make mine too creamy, maybe, because it hides all the colored things. I
add crumbled bacon and some thinly shaved carrots and green [sweet]
pickles, and boiled eggs.

It's getting a little better because I am cutting everything a tad bigger
and in one variation, I'm leaving the red jackets on some of the potatoes.

Now, it will be decorated on top, too! Thanks.

Elaine, too

In article
>,
Elaine Parrish > wrote:

> Hey Om,
>
> I use the red onions and the colored bells, but I hadn't thought about
> decorating the top. Duh! Thanks.

:-)

>
> I make mine too creamy, maybe, because it hides all the colored things. I
> add crumbled bacon and some thinly shaved carrots and green [sweet]
> pickles, and boiled eggs.
>
> It's getting a little better because I am cutting everything a tad bigger
> and in one variation, I'm leaving the red jackets on some of the potatoes.
>
> Now, it will be decorated on top, too! Thanks.
>
> Elaine, too

Most welcome!
Glad I could toss an idea your way...

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article
>,
Elaine Parrish > wrote:

> What beautiful potato salad they would make if they stay purple. I'm
> always trying to add things to potato salad that will give it some color.
> White on white on white is not very pretty to look at.

Around the 4th of July, I make a red white and blue potato salad with
mixed potatoes. They stay red and blue and white. I use a vinaigrette,
rather than a mayonaise based dressing, and it is very cool looking.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Fri, 23 Dec 2005 09:42:09 -0800, Ranee Mueller
> replied:
> Around the 4th of July, I make a red white and blue potato
> salad with mixed potatoes. They stay red and blue and
> white. I use a vinaigrette, rather than a mayonaise based
> dressing, and it is very cool looking.

So how do you keep the potatoes from "bleeding" into the
vinaigrette or mayo?

The Ranger

In article >,
The Ranger > wrote:

> On Fri, 23 Dec 2005 09:42:09 -0800, Ranee Mueller
> > replied:
> > Around the 4th of July, I make a red white and blue potato
> > salad with mixed potatoes. They stay red and blue and
> > white. I use a vinaigrette, rather than a mayonaise based
> > dressing, and it is very cool looking.
>
> So how do you keep the potatoes from "bleeding" into the
> vinaigrette or mayo?

I didn't know you had to do anything special to keep it from doing
so. It might be like those cartoons walking on air until they look
down. Now, the next time I make this, it will bleed all over the place.



Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

>Around the 4th of July, I make a red white and blue potato salad with
>mixed potatoes. They stay red and blue and white. I use a vinaigrette,
>rather than a mayonaise based dressing, and it is very cool looking.



Ranee,

White is easy. The purple potatoes are purple/blue all the way
through. But what variety do you use for the red?

TIA,

Ken

In article .com>,
"Ken" > wrote:

> Ranee,
>
> White is easy. The purple potatoes are purple/blue all the way
> through. But what variety do you use for the red?

To be honest, I don't know. I buy a bag of them at the grocery store
and it has all three in there. However, my seed catalogues tell me that
there is a variety called All Red, much like All Blue, only red. When
we get our potato patch ready, I'm planting some of those, some
fingerlings, some blues, and Yukon Golds.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Fri, 23 Dec 2005, Ranee Mueller wrote:

> In article
> >,
> Elaine Parrish > wrote:
>
> > What beautiful potato salad they would make if they stay purple. I'm
> > always trying to add things to potato salad that will give it some color.
> > White on white on white is not very pretty to look at.
>
> Around the 4th of July, I make a red white and blue potato salad with
> mixed potatoes. They stay red and blue and white. I use a vinaigrette,
> rather than a mayonaise based dressing, and it is very cool looking.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/
>

What a neat idea! Are the red potatoes red because of leaving the jackets
on? And white by taking the jackets off or do you use a white baking
potato?

These blue/purple potatoes... Do they come in varying shades or is this
like calling a "red" onion, a purple onion (no difference, just
terminology)?

Do they have a name, like "Russet" or "Idaho Baking Potato" or something
that I can ask my grocer about?

I've been experimenting with vinaigrettes. (I have an "aw, man, where's
the mayonnaise????" family <g>). Do you have one you really like with
potato salad that you'd share?

Thank you!

Elaine, too

On Fri, 23 Dec 2005 17:47:31 -0600, Elaine Parrish >
wrote:

>
>
>
>On Fri, 23 Dec 2005, Ranee Mueller wrote:
>
>> In article
>> >,
>> Elaine Parrish > wrote:
>>
>> > What beautiful potato salad they would make if they stay purple. I'm
>> > always trying to add things to potato salad that will give it some color.
>> > White on white on white is not very pretty to look at.
>>
>> Around the 4th of July, I make a red white and blue potato salad with
>> mixed potatoes. They stay red and blue and white. I use a vinaigrette,
>> rather than a mayonaise based dressing, and it is very cool looking.
>>
>> Regards,
>> Ranee
>>
>> Remove do not & spam to e-mail me.
>>
>> "She seeks wool and flax, and works with willing hands." Prov 31:13
>>
>> http://arabianknits.blogspot.com/
>> http://talesfromthekitchen.blogspot.com/
>>
>
>What a neat idea! Are the red potatoes red because of leaving the jackets
>on? And white by taking the jackets off or do you use a white baking
>potato?
>
>These blue/purple potatoes... Do they come in varying shades or is this
>like calling a "red" onion, a purple onion (no difference, just
>terminology)?
>
>Do they have a name, like "Russet" or "Idaho Baking Potato" or something
>that I can ask my grocer about?
>
>I've been experimenting with vinaigrettes. (I have an "aw, man, where's
>the mayonnaise????" family <g>). Do you have one you really like with
>potato salad that you'd share?
>
>Thank you!
>
>Elaine, too

I just checked Pinetree Nurseries and they have "All Blue" and "All
Red." There may be many others.
www.superseeds.com

Check under Spring Items.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

>I just checked Pinetree Nurseries and they have "All Blue" and "All
>Red." There may be many others.
>www.superseeds.com

Susan,

I just went to the link and saw the red potatoes. Has anybody ever
seen any of this type of potato available in stores? I've never seen
these in stores or at a farmers' market. Do I have to grow my own?

Thanks,

Ken

>Do they have a name, like "Russet" or "Idaho Baking Potato" or something
>that I can ask my grocer about?


Elaine,

I'm far from a potato expert, but I've only seen them sold as purple
potatoes, never an exact variety. So the produce guy should know just
by "purple potato". I don't know if there is only one variety or just
like everything else, the stores have dropped the variety names. (You
use to buy Haas or Bacon or Fuerte avocadoes, now they're just labeled
an avocado with no variety. Same with peaches, plums, you name it, and
maybe even potatoes.)

Wish I could be more help,

Ken

In article >,
Elaine Parrish > wrote:

> What a neat idea! Are the red potatoes red because of leaving the jackets
> on? And white by taking the jackets off or do you use a white baking
> potato?

No, white potatoes, and red all the way through.

> These blue/purple potatoes... Do they come in varying shades or is this
> like calling a "red" onion, a purple onion (no difference, just
> terminology)?

The one's I get are pretty blue, though there are some that are more
purpley.

> Do they have a name, like "Russet" or "Idaho Baking Potato" or something
> that I can ask my grocer about?

Our grocer gets these in little three pound bags. You can get the
seed potatoes from a nursery or a catalogue, though. All Red, All Blue.

> I've been experimenting with vinaigrettes. (I have an "aw, man, where's
> the mayonnaise????" family <g>). Do you have one you really like with
> potato salad that you'd share?

I use lots of lemon juice, olive oil, salt and pepper, tons of
garlic, and dill. I toss the cooked potatoes with that, and scallions
and pitted and chopped kalamatas (actually, pitted and split in two,
because I am too lazy to chop them). This is my standard recipe, I
normally use regular red skinned potatoes at other times of the year.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller wrote:
>
> Our grocer gets these in little three pound bags. You can get the
> seed potatoes from a nursery or a catalogue, though. All Red, All Blue.
>
A nursery called Irish Eyes somewhat specializes in potatoes. In
addition to the All Red and All Blue, they have a fingerling called
Purple Peruvian, which they say is the only purple fingerling. -aem

Thank you, Ranee!



On Fri, 23 Dec 2005, Ranee Mueller wrote:

> In article >,
> Elaine Parrish > wrote:
>
> > What a neat idea! Are the red potatoes red because of leaving the jackets
> > on? And white by taking the jackets off or do you use a white baking
> > potato?
>
> No, white potatoes, and red all the way through.
>
> > These blue/purple potatoes... Do they come in varying shades or is this
> > like calling a "red" onion, a purple onion (no difference, just
> > terminology)?
>
> The one's I get are pretty blue, though there are some that are more
> purpley.
>
> > Do they have a name, like "Russet" or "Idaho Baking Potato" or something
> > that I can ask my grocer about?
>
> Our grocer gets these in little three pound bags. You can get the
> seed potatoes from a nursery or a catalogue, though. All Red, All Blue.
>
> > I've been experimenting with vinaigrettes. (I have an "aw, man, where's
> > the mayonnaise????" family <g>). Do you have one you really like with
> > potato salad that you'd share?
>
> I use lots of lemon juice, olive oil, salt and pepper, tons of
> garlic, and dill. I toss the cooked potatoes with that, and scallions
> and pitted and chopped kalamatas (actually, pitted and split in two,
> because I am too lazy to chop them). This is my standard recipe, I
> normally use regular red skinned potatoes at other times of the year.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/
>