On Saturday morning, I head out the door mid morning to teach a hot yoga class for an hour. Post class my husband and I grab a cup of local coffee or tea and head straight to our town’s farmers market. The market in our area runs form April through November, and for these 8 months we get the majority of our groceries form local farmers selling local produce.
We do it for a few reasons. The food is fresher, our wallet stays happier, it supports the local economy, and it’s fun 🙂 We usually go with a list and end up picking one “surprise” ingredient that we weren’t planning on getting.
Something fun and funky.
Something like these farm fresh Purple Potatoes.
Purple potatoes have a deep purple color and are richer in anti-inflammatory anti-oxidants than regular potatoes.
Now what to do with purple potatoes? I wanted to mash them or roast them, but then I thought “Wait, it’s summer!” and this healthier summertime potato salad was made.
It packs a ton of flavor and color, but it uses much less mayo (I actually used vegan mayo) to cut the unhealthy fat.