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PURPLE POTATO SALAD

  • Writer: katieizzynutrition
    katieizzynutrition
  • Sep 26
  • 2 min read

Purple Potato Salad with Sun-Dried Tomatoes & Kalamata Olives

Featuring produce from Little Blue Truck Farm – In collaboration with Fuze Food & Columbia Valley Groundswell


This Purple Potato Salad is a vibrant, flavor-packed dish that surprises in all the right ways. With sun-dried tomatoes, kalamata olives, and nutrient-rich purple potatoes, it’s fresh, satisfying, and free from mayo or eggs—making it a lighter, allergy-friendly take on a classic.


When Sarah Adamson of Fuze Food reached out to collaborate on the Columbia Valley Groundswell event, I immediately said yes. The theme—7 Chefs + 7 Farms—brought together local culinary talent and regenerative farmers to showcase the power of seasonal, locally sourced food. It was the perfect opportunity to connect with the community and share education around holistic, nourishing meals made from scratch.


We were paired with the wonderful Dale Wilker of Little Blue Truck Farm in Windermere, BC—a permaculture-based farm rooted in food security, biodiversity, and sustainable practices. Dale welcomed us with an inspiring tour of his farm, sharing insights into complementary planting and his journey into growing nutrient-dense food.


It became clear that his purple potatoes, garlic, and purple carrots needed to be featured front and center. (Did you know that the deeper the color of a vegetable, the more antioxidants and nutrients it typically contains?)


Dale generously shared the original recipe for this potato salad—and after trying it ourselves, we knew it was something special. We also developed a raw gazpacho to pair with it, highlighting the peak freshness and nutritional integrity of his produce.

Note: This version includes prosciutto, but it can be easily adapted to a vegan or vegetarian version by omitting the meat. With no mayo or eggs, this salad is also perfect for those with common dietary restrictions.
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Meet the Collaborators

 
 
 

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