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Dulse Avocado and Tomato Sandwiches

Purple Potato Causa

Papas a la Huancayina

1 1/2 lbs small purple potatoes
3/4 cup sour cream (tofu sour cream is best)
1 T apple cider vinegar
1 T Dijon mustard
2 T pickled ginger, minced
Some chopped cilantro
1 cup dried arame
Salt to taste

Place the arame in a bowl of water and soak while you prepare the salad.

Place the potatoes in a pot and cover with water.

Bring the water to a boil, and cook until a knife receives no resistance when poked through the potato.

Drain the potatoes and cool them to room temperature.

Meanwhile, bring a pot of water to a boil, and cook the arame for about 5-10 minutes until soft. Drain in a fine mesh sieve.

When the potatoes are cool enough to handle, remove the skins. If you are making this for a more informal setting, you can leave the nutrient rich skins on, but they will eventually get lost in the salad.

Mix together the cream, vinegar, mustard, and ginger.

Toss the potatoes, arame, and cream together, making sure to coat the potatoes nicely with the mixture. Lastly, mix in the chopped cilantro.

I like to leave some small pieces of pickled ginger whole in the salad along with the cilantro in order to bring soft pink and green colors to the mix.

If you let this dish sit for a few hours in the fridge, the purple color of the potatoes becomes incredibly vibrant.

Serves four as a side dish.