Yes, Dear Readers, that is a purple potato. There are very few foods that are naturally blue or purple on the inside (nice try, eggplants), so to have the pleasure of eating something so aggressively hued it quite a treat. I would also call these potatoes aggressively adorable as well. They’re called marble potatoes, and I don’t think anyone here needs an explanation as to where they got their playful moniker. They cook up quick as can be, and they are just darling in a potato salad as opposed to using a diced über tuber.

As much fun as eating a bowl of plain (cute) potatoes sounds, I decided a simple homemade buttermilk ranch dressing would suit them nicely. This recipe is extremely flexible depending on personal taste, so feel free to take it with (or add) a grain of salt. Do you like horseradish? Toss it on in. Love a little spice in your life? A few shakes of hot sauce would give it a fun zing. Can’t live without chocolate? Well, try to because that would just be gross in a potato salad.

One addition I highly recommend for this salad is some bacon. As much bacon as you can find! Well, a few strips would probably do the trick, but I am just very fond of bacon. (Mmmmmm, bacon…). This is my go-to potato salad recipe, but I would love any suggestions how to jazz up this summer staple; feel free to post ideas in the comments!

xo, Holly (The Apiarist)

Buttermilk Potato Salad
I personally enjoy a rather saucy potato, but if it looks like too much dressing to you, you can reserve some extra and use it on salads or as a dip. I don’t specify how much salt to use, but I recommend being pretty liberal with it since potatoes are quite bland.

3 lbs. marble potatoes or small red-skinned potatoes
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup mayonaise
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
Large handful of fresh herbs, chopped (any combination of parsley, basil, thyme, chives, scallions, oregano, dill)
Salt and freshly ground pepper
4 oz. cooked and crumbled bacon (optional, but highly recommended!)

Place potatoes in a pot of cold, salted water and bring to a boil. Drain once potatoes are easily pierced with a fork. If using larger potatoes, cut into bit-sized chunks. Set aside.

While potatoes are cooking, combine remaining ingredients except for bacon and a few of the herbs in a large bowl. Season to taste with salt (don’t be shy!) and pepper. Add drained and slightly cooled potatoes to dressing and toss to combine. Serve chilled or at room temperature, and top with bacon and extra herbs before sering. Serves 6-8 as a side.