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