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Purple Majesty Potato Salad with Blue Cheese and Toasted Hazelnuts

Have you ever had a purple potato salad? With blue cheese and toasted hazelnuts you won’t believe the flavors and textures going on in this combination of tender potatoes with creamy blue cheese and crunchy nutty hazelnuts–so tasty! If you don’t have purple Majesty potatoes, enjoy this unique potato salad with russet and Yukon gold potatoes as well. Just as tasty! 

raw Purple Majesty potatoes with dark purple skin, for Purple Majesty Potato Salad with Blue Cheese and Toasted Hazelnuts

I had a few purple Majesty purple potatoes from our weekly farm share box, which gave the salad this amazing indigo color.

I used a special blue cheese as well, the award winning Original Blue from Point Reyes Farmstead Cheese Company in northern California. Creamy dreamy–and a perfect complement to the hazelnuts and potatoes. Be sure your blue cheese is a creamy high quality cheese.

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Purple Majesty Potato Salad with Blue Cheese and Toasted Hazelnuts with cucumber slices and sautéed leeks

Purple Majesty potatoes have skin that is practically black in color, like the outside of a plum. This purple varietal was developed  by traditional plant cross-breeding, not by genetic modification. They’re relatively new in the potato world, having only been available commercially since 2005.

Purple potatoes are loaded with antioxidants, aka polyphenols, the cancer and disease preventing nutrients in red wine, blueberries and grapes. Look for purple Majesty potatoes in farmer’s markets. Occasionally you might find them in high end grocery stores.

cut purple potaotes, blue cheese, leeks, parsley and hazelnuts for Purple Majesty Potato Salad with Blue Cheese and Toasted Hazelnuts

Cut purple Majesty potatoes in half and you’ll see that the inside is a lighter purple.  When cooked and peeled, they become more indigo; sprinkle them with lemon juice and yet another pretty shade of violet appears.

Purple Majesty potatoes cooked and peeled, marinated with lemon juice, for Blue Cheese and Toasted Hazelnuts

Add cucumber half-moons, sautéed leeks, and parsley to the potatoes before finishing all with the creamy blue cheese.

ingredients ready in bowl for blue cheese addtion for Purple Majesty Potato Salad with Blue Cheese and Toasted Hazelnuts

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Purple Majesty potatoes cooked and peeled, marinated with lemon juice, for Blue Cheese and Toasted Hazelnuts
Purple Majesty Potato Salad with Blue Cheese and Toasted Hazelnuts
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A gorgeous unexpected combo of flavors and colors. Also delicious with russet and Yukon gold potatoes. But if you ever come across these purple potatoes, this recipe is a must make. Use a high quality creamy blue cheese. Makes 3 to 4 servings.

Course: Salad, Side Dish
Cuisine: Vegetarian, Gluten Free
Keyword: purple potatoes, blue cheese, potato salad
Servings: 4 servings.
Ingredients
  • 1 ½ pounds purple majesty or other potatoes
  • 2 tablespoons mustard , preferably whole grain
  • 2 tablespoons lemon juice
  • ¼ teaspoon fine sea salt
  • 2 tablespoons plus 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 2 to 3 leeks , depending on size
  • ½ cucumber
  • ½ cup hazelnuts , toasted, peeled and coarsely chopped
  • 3 tablespoons finely chopped parsley
  • 2 ounces good-quality blue cheese , smashed
Instructions
  1. Scrub the potatoes well. Cut them in pieces a little bigger than the tip of your thumb, from the thumbnail up. You want them all to be about the same size so they cook evenly. Place them in a pot and cover with cold water, adding quite a bit of salt, about 1 teaspoon per quart. Bring to a boil and simmer until the potatoes are just tender, 10 minutes or so. Drain.
  2. While the potatoes are cooking, make the dressing. Whisk the mustard, lemon juice and salt in a bowl. Slowly drizzle in the first 2 tablespoons of olive oil. Add the black pepper.
  3. When the potatoes are still warm, but cool enough to handle, peel them to reveal the indigo hue. As they are peeled, put them right away into the dressing, tossing to coat. The potatoes can marinate in the dressing while your prepare everything else.
  4. Clean the leeks and trim them. Slice the white and light green end into thin rounds, less than 1/16-inch thick.
  5. Heat the remaining tablespoon of olive oil in a skillet. Over medium flame, cook and stir the leeks until they are a little crispy and golden on the edges.
  6. Peel the cucumber and cut in half lengthwise. With a spoon, gently scrape out the seeds. Slice 1/8 to ¼-inch thick.

  7. Stir the cooked leeks, cucumbers, hazelnuts, parsley, and blue cheese into the potatoes, mixing well so the blue cheese coats everything. Taste and adjust seasoning, adding more salt and pepper if you think it needs more flavor.

  8. Serve warm or chilled.

Recipe Notes
  • Rub warm toasted hazelnuts in a kitchen towel to rub away the skins.
  • Point Reyes Original Blue Cheese is creamy and coats the potatoes nicely.

2 comments

  • Syd Reed

    Love your recipes. Especially deviled eggs.
    Any ideas for airplane food/snacks?
    I am heading to Myanmar/Berma next Sat. night. 24 hr flight.
    Syd Reply · 7 February, 2014

    • Letty

      Syd,
      First off have fun on your trip!
      If I was going this is what I would pack for food. take me with you and I will bring the food.
      Crunchy veggies–carrot sticks and jicama sticks. Crackers. Cheese is nice–just pack a bit.
      A power bar or two…
      Have fun!

      Robbie and I often make tortilla rollups. Almond butter spread. Reply · 7 February, 2014

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