Fork-Crushed Purple Potatoes
Adapted from chef Michael Anthony's light, refreshing purple potato salad from Smitten Kitchen and New York Magazine recipe.
Cook whole purple potatoes with skins on in boiling salted water until tender. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots (and shallot scapes - my addition from the garden), lemon juice, olive oil, salt and pepper. Finish with parsley. Served on a bed of spinach.
#plantbased #vegan #gardenfresh