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.
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