Purple Potato Salad

You don't necessarily need purple potatoes for this recipe, but I just couldn't resist them last time I went shopping. They are so beautiful and inviting, and so vibrant when you cut into them. Of course they lose a lot of their colour when boiled, but you still end up with thrillingly blue tatties.

I think a potato salad goes with most things; Sunday roast, boiled greens, juicy salad, barbecue, ... and the list goes on. I had mine with boiled asparagus and a salad, and it was delicious.

Serves 2

4 medium size potatoes
2 handfuls of broadbeans (frozen)
2 eggs
4 spring onions
2 tablespoons of sour cream
2 tablespoons of mayonnaise
a pinch of freshly ground pepper
a pinch of freshly ground sea salt

Wash your potatoes and cut them into bite size pieces (you're going to chop them up anyway, so you might as well save on cooking time by chopping them before boiling). Place in a saucepan, cover with water, and bring to the boil. Add the frozen broadbeans, and let the water get back to boiling. Boil until the potatoes are soft, about 10 minutes.

While the potatoes and broadbeans boil, also boil your eggs until they are hard-boiled but not green, about 6 to 7 minutes.

Finely chop the spring onions, and place with the rest of the cold ingredients in a bowl. Drain the boiled veg. and the egg, and shell the egg. Chop the egg into pieces, and mix all the ingredients together.