Purple Potato Salad
Cooking blue or purple potatoes unpeeled helps keep their color bright. Always peel potatoes right after cooking them—the skins come off more easily.
1 ½ lb. purple potatoes
1 large cucumber, peeled, quartered, and thickly sliced (2 cups)
1 cup halved grape tomatoes
½ 10.5-oz. jar oil-packed feta cheese cubes with herbs, drained, 3 Tbs. oil reserved
2 Tbs. fresh lemon juice
- Cook potatoes in boiling salted water 12 minutes, or until tender. Drain, and rinse under cold water.
- Peel and halve potatoes, then cut into half-moons. Toss with cucumber and tomatoes in bowl. Coarsely chop feta, and add to salad. Whisk together lemon juice and reserved oil from feta, and add to salad. Chill 30 minutes, or overnight.