Peruvian Purple Potato Salad

Purple potatoes are an heirloom potato variety, named obviously for their gorgeous, deep violet flesh. Not only are they more beautiful than the average potato, but they are also much higher in antioxidants than their pale brethren. This recipe highlights the potatoes' hue with cheery bell pepper and combines harmoniously with crunchy celery, onion, jalapeno pepper. The pistachios and feta cheese crema elevate the bright flavors into a creamy, rich stratosphere, one which I want to revisit over and over.

Peruvian Potato Salad with Feta Crema

1 1/2 to 2 lbs. (675 g to 1 kilo) Peruvian purple potatoes
2 tsp apple cider vinegar
1 cup chopped celery
2/3 cup raw pistachios
1/2 red (or orange!) bell pepper, diced
1 cup diced sweet onion
Freshly ground black pepper to taste
2 T. extra virgin olive oil
2 T. lemon juice
1 T. (or half of an entire pepper) minced Anaheim chile or Jalapeno
1 T. each fresh parsley, and oregano, finely minced
1/2 t. salt and pepper or to taste

Put the potatoes into a 4-quart pot with enough water to cover and a pinch or two of salt. Cover the pan and bring it to a boil over high heat. Turn the heat down to simmer and cook 5 to 7 minutes until the potatoes are just tender(to check, pierce a potato with a fork. If it gives easily, it's tender); make sure not to overcook the potatoes, you don't want a mushy purple surprise! Drain water and run a bit of cold water over, to cool them off. Peel with a veggie peeler while still warm, and cut into cubes. Add the olive oil and vinegar to the warm potatoes and mix well.

Add the remaining ingredients and toss well to distribute flavors evenly. Adjust seasonings to taste. Some will like more chili pepper for a bit of hit, or more celery. Adjust accordingly! Add salt and pepper, to taste.

Feta Crema

Combine 1/2 cup of fresh feta with 1/2 cup plain yoghurt. Add a splash of milk and stir vigorously. Dump over individual serving of potato salad. Eat. Eat. Never stop eating.