Super Easy Thanksgiving Side Dish: Papas a la vinagreta {Recipe}

{© 2011 SpanglishBaby Media}

We’re getting ready for our Latino-inspired Thanksgiving dinner later this week. I don’t really dig turkey too much (except for the one my dad used to make) and neither does my husband, so we don’t make turkey. Instead, my husband cooks a mean pernil made Puerto Rican style. ¡Delicioso!

I’m in charge of making the side dishes and this year I wanted to try something new and easy to make. So for this #MizkanLatino cooking challenge, a healthy and original Thanksgiving side dish, I came up with a new twist on a classic: Papas azules a la vinagreta or Blue potatoes vinaigrette.

{© 2011 SpanglishBaby Media}

Have you ever had blue potatoes? They are yummy. I know I’ve mentioned before that potatoes originated in Peru and that we have hundreds of varieties of them. So I was pretty surprised when I saw they were part of our bi-weekly delivery of organic (many times local) veggies and fruits. Anyhow, I decided to use them for my recipe because I wanted the side dish to stand out.

In terms of ingredients all you need is a few potatoes (blue ones make for an interesting look!), white onions, chives, olive oil, Holland House White Wine Vinegar, lime juice, fresh ground pepper and sea salt.

{© 2011 SpanglishBaby Media}

Peel, cut and boil the potatoes until they’re cooked, but still firm. Mushy doesn’t work with this salad. Once they’re ready, let them cool off. You can leave them in the fridge for a few hours. When they’re cool, add olive oil, salt and pepper to taste. Mix well.

{© 2011 SpanglishBaby Media}

Add the other ingredients: white onions in slices, chopped chives, a generous amount of Holland House White Wine Vinegar, a bit of lime juice and add more olive oil, salt and pepper to taste. The longer you let the salad stand, the better the vinaigrette!

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Disclosure:  This recipe and post was made possible thanks to the sponsorship from Mizkan Americas.