I recently made a batch of Debris Po’ Boys to photograph and served them to family for dinner. I needed a nice side dish, and though my first thought was New Orleans made spicy potato chips, I happened to be in the produce department and came across bags of little purple and gold mixed potatoes. With Mardi Gras on my mind, I decided I just had to make a thematic potato salad. Okay, it’s a little silly, making a side dish in the purple, green and gold colors traditional in Mardi Gras celebrations, but it was a fun conversation piece as we served ourselves supper. And these roasted potatoes tossed with the trinity of Cajun cooking – onions, green peppers and celery – coated in a tangy creole mustard vinaigrette also happens to be very good.
Purple and yellow potatoes are pretty easy to find in groceries this day, particularly gourmet or natural food markets. If you don’t find the little golf ball sized miniature version, just cut whole potatoes into bite-sized chunks.
- ½ pound small purple potatoes
- ½ pound small yellow potatoes
- 1 Tablespoon olive oil
- salt and pepper
- 3 Tablespoons Creole mustard
- 2 Tablespoons white wine vinegar
- ½ teaspoon hot sauce (I like Crystal)
- 4 green onions, white and some green parts, finely chopped
- ½ cup olive oil
- 1 stalks celery
- 1 green bell pepper
- chopped fresh parsley to garnish
- Preheat the oven to 425°.
- Cut the potatoes into bite sized pieces (quarters or eighths, depending on size). Spread the potatoes out on a rimmed baking sheet and drizzle over the tablespoon of olive oil and sprinkle with salt and some black pepper. Roast the potatoes until a knife inserted in the center of a piece meets no resistance, about 25 minutes. When the potatoes are cooked, transfer them to a large bowl.
- While the potatoes are cooking, mix the mustard, vinegar, hot sauce and green onions in a mason jar and shake to combine. Add the olive oil and a dash of salt and pepper and shake until fully combined. As soon as you put the hot potatoes in the bowl, pour over the vinaigrette and stir to coat. Leave to cool to room temperature, stirring a few times to distribute the dressing.
- Chop the celery into a small dice, then seed and chop the pepper into a small dice. When the potatoes are cool, add the celery and pepper to the bowl and stir to distribute evenly. Waiting until the potatoes have cooled keeps the celery and pepper crisp. Taste and add salt as needed. Cover and refrigerate for several hours or overnight.
- Remove from the fridge about 30 minutes before you want to serve. Sprinkle over some chopped parsley and serve.