I happen to come across some beautiful purple, blue and yellow fingerlings potatoes at my local farmers market last week and couldn’t resist. These bite size potatoes are just perfect for roasting or boil in a flash, they have a tender thin skin so there’s no need for peeling, and they cook up in a matter of minutes. For dressing? You can choose any of the dressings I gave you before, but my favorite with potatoes is yogurt and honey sauce, but just with tossing them in a good vegan or organic mayo is just really good! I will put again my Yogurt garlic sauce a the end of the recipe.
Ingredients:
3 pounds Fingerling potatoes
1 purple onion diced
10 cherry peppers cut in half
Small red radishes, sliced very thin
Carrots peeled and slice in thick pieces
salt and pepper to taste
4 boiled eggs sliced
Fresh sweet peas sprouts
Preparation:
Cut the potatoes in halves, steam or boiled the potatoes and carrots till is tender to the touch of the fork,do not overcooked.
Put them in a big bowl, let them cool off for some minutes.
Add the Onion, tomatoes, radishes, the sprouts and the egg slices, mix everything carefully not to break the small potatoes.
Serve in a plate with a side of your favorite dressing, add as little or as much dressing as you want and enjoy it!!
Yogurt Honey sauce
2 medium Greek organic yogurt, without sugar plain
2 round spoon of organic real honey
2 garlic clove mashed
salt and pepper to taste
fresh parsley
Get the mix in a big enough cup and mix vigorously until is well mix and that it is! Get your wedges on a plate with a side of the dip and top it off with some dry spices like paprika and oregano to finish it, if you want! Now enjoy it! (perfect for a summer day, really)
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