Pink Potato Salad

Community Supported Agriculture - Well, I'm on a roll with the "colorful" food choices. It must be a factor of school starting and setting up the art room. I'm not able to turn off my art lesson thoughts even when I'm cooking! 

Many of the beautiful ingredients for our Pink Potato Salad come from our farmers at Fruitful Hills. And, I was able to sneak in two of my own personal favorites that I like on a tossed salad - beets and blue cheese. Thank you beets for the beautiful pink color. Next year when we have beets earlier in the season from our farmers, I will definitely make this recipe with fresh beets!

Dinner of Pink Potato salad, Purple and Green Coleslaw, and grilled chicken

Pink Potato Salad

10 small red potatoes*

1 can of either diced or julienned beets, drained

Fresh celery tops, chopped*

Purple scallions, sliced*

4 oz. container blue cheese crumbles

1/3 c. either sour cream, or Vegenaise

2 T. lemon juice

2 T. olive oil

4 slices bacon, cooked and crumbled (optional)

*Fruitful Hills produce

Boil potatoes whole. Drain; cool slightly. Cook, drain, and crumble bacon. 

In a large bowl whisk together sour cream, lemon juice, and olive oil; add scallions, and beets. Fold together to combine.

Slice the potatoes that have been cooling, leaving skins on. Gently add potatoes and blue cheese to the bowl, fold together slowly so that the potatoes won’t break apart.

Sprinkle with bacon and celery tops.

If bacon is omitted, add salt to taste.