There are many reasons that being part of a CSA can help you – not only is it cost effective for those who want to incorporate organic produce, you can find purple potatoes.
And lets not forget that local organic produce is worlds better than your regular grocery store produce (organic or not) – anything that isn’t driven hundreds of miles and stored in dark trucks for extended periods is far greater for you from the standpoint of nutrition.
Purple potatoes have been abundant at our local farmers market/CSA this past few weeks – they are not only great for you, they are fun to eat. Who doesn’t love the color purple??!
That amazing purple color has some pretty incredible benefits:
…purple potatoes contain 4 times as much antioxidants as Russet potatoes. Anthocyanin is a pigment that creates the purple color in the potatoes and also acts as an antioxidant.
All potatoes are naturally high in potassium, which helps regulate blood pressure. But the extra antioxidants in purple potatoes make them even more effective than other potato varieties. These antioxidants also strengthen your immune system and can help prevent certain heart diseases and cancers.
There are SO many ways to use up potatoes – do you bake them? Roast them? Or make mashed potatoes?
We opted for purple potato salad – it’s gorgeous, rich in flavor and would be such an incredible dish to have at a potluck – you would be sure to receive lots of compliments!
- 2 lbs small purple potatoes
- 1 medium purple onion
- 2 stalks celery, diced
- 1 C. mayonnaise
- 1/4 C. Dijon mustard
- 1 Tbsp vinegar
- 1 lemon, juiced
- 1/4 C. fresh dill, chopped (or, substitute 2 drops Dill Vitality essential oil)
- 1/4 C. fresh parsley, chopped
- 1 tsp celery seed (or, substitute 2 drops Celery Seed Vitality essential oil)
- 1/4 tsp cayenne pepper
- salt/pepper, to taste
- In your Instant Pot, pour 3/4 C. water and set the steamer rack in the pot.
- Rinse & scrub your potatoes, then place them on the steamer rack.
- Place the lid on the Instant Pot, close the valve, and set the timer for 10 minutes on manual (if your potatoes are medium/large, then add a few minutes).
- While you wait for the potatoes, combine the onion, celery, mayo, mustard, vinegar, lemon, dill, parsley, and celery seed and set aside.
- Once the pot beeps finished, release the pressure (quick release), drain the water, and remove the potatoes.
- Cut the potatoes into quarters, and combine with the mayo/mustard mixture - gently toss making sure not to mash the potatoes.
- Add salt & pepper to taste.
- Cover with wrap & refrigerate until ready to use.
We opted to use Young Living Essential Oils in Dill Vitality and Celery Seed Vitality in place of the fresh dill and celery seed in the recipe. You can read more about Young Living and how we use them in our family by heading back here. 
