Saturday, 23 June 2012

Think Pink

Heirloom veggies are some of my favourite veggies. They're unique and beautiful in their own special way and the flavours they bring to the table are often more vibrant than any of the more standard varieties.

Yes, heirloom veggies sometimes look a little less perfect and a little more weird, but I think that's part of the charm about them. They're special and you're not going to find them at just any grocery store.

Typically when I think of heirloom veggies, I think of tomatoes. But that's only because heirloom tomatoes have been creeping their way into the spotlight in grocery stores and magazine articles over the last few years. When I discovered how amazing heirloom tomatoes were, I knew that there had to be more heirloom veggies to discover.

One of my favourite (and newly discovered) heirloom veggies is the Warba potato. This is special find and not just because of the beautiful pink eyes and white skin found on the Warba.

I love Warbas because these delicate beauties show me that it's the start of the local BC produce season and that means that more good things are to come. And this makes me very happy because I love cooking with local produce.

Today's recipe features Warba potatoes in a bright pink potato salad. I think you're sure to have a happy outlook on your day after taking one bite.

Think Pink Warba Potato Salad - serves 8-10

1 kg Warba new nugget potatoes
1 medium red onion, halved and thinly sliced
1/2 cup vinegar
1/2 cup boiled water
1 tablespoon sugar 
1 pound of bacon, cooked until crispy and chopped 
2 medium red pepper, finely chopped
1 tablespoon mustard
3 tablespoons mayonnaise
2 tablespoons olive oil 
1 tablespoon sugar
2 tablespoons lime juice
1 tablespoon chili garlic sauce 
Salt and pepper to taste

1. Wash and halve or quarter your Warba new nugget potatoes, leave the skin on so you can see the lovely pink eyes. Then boil them in salted water until cooked through. Place on a cookie sheet and let cool in your fridge, about 1-2 hours.

2. Combine vinegar, water, and 1 tablespoon sugar in a medium bowl and stir to combine. Add slices of red onion and stir to mix the onions into the pickling mixture. Let the mixture cool and pickle for a 1-2 hours, stirring occasionally. 

While the onion pickles, it will lose its sharpness but retain its crunch. And don't worry if you don't think you have enough liquid, you will see the onions shrink and the liquid grow during the pickling process. 

3. Remove onions from the vinegar mixture and put them in a large bowl with the potatoes and the red pepper. Don't discard the vinegar mixture though, save the it for the dressing.

4. Combine 1/4 cup of the vinegar mixture, mayonnaise, olive oil, sugar, mustard, salt, pepper, lemon juice, and chili garlic sauce and pour over the potatoes, red peppers, and onions.

5. Just before serving, add in the crispy bacon, toss lightly, and enjoy.

So, did these little nuggets bring you a little extra happiness today? 

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