This satisfying warm salad is a complete meal in a bowl that can be put together in two easy steps. Steam the potatoes and Brussels sprouts, then cut up vegetables and toss with olive oil, vinegar and sea salt. The recipe calls for medium sized potatoes but small ones are excellent if available. (For deep background on these ancient heirloom potatoes, see earlier post titled "Purple Peruvian Potatoes: The Gem of the Andes"). Recipe makes about 3 servings.
Warm Winter Purple Peruvian Potato Salad
3 medium purple Peruvian potatoes, steamed, peeled and cubed
10 - 12 medium Brussels sprouts, halved and steamed
2 red cherry bomb peppers, (or other fresh hot pepper) seeded and chopped
2 tablespoons leek (use some of the green part) thinly sliced
2 tablespoons olive oil
2 tablespoons rice wine vinegar (or apple cider vinegar)
sea salt to taste
1 handful raw or toasted almonds, chopped, for garnish (optional)
Potatoes may be halved before steaming to speed cooking. Place halves in a pan with almost enough water to cover. Bring to a gentle simmer, cover pan, and cook on low heat until just barely tender. In a separate pan, cook halved Brussels sprouts using the same technique; remove from pan when still bright green and just tender; you may cut them into quarters at this point if you wish. While vegetables are steaming, chop peppers and leek and set aside.
Place cooked potatoes on cutting board and allow to cool briefly, then peel and cube. Place in a heated ceramic or glass bowl with Brussels sprouts, leek and red pepper. Toss lightly, adding oil, vinegar and sea salt. Taste and correct seasoning. Serve immediately in warm bowls, garnished with chopped almonds.
