Once in a blue moon you have to do something different and eat blue potato salad
Tomorrow an additional moon or “blue moon” will appear, so I’m celebrating the rare event by making a blue potato salad with roasted garlic, topped with blue cheese and dried rosemary.
The moon was last full on July 2 and will be full again Friday, July 31. The second of two full moons in a calendar month is called a blue moon when a full moon, which doesn’t quite sync with the months in our calendar.
Is the Moon Really Blue?
Just because it’s called a blue moon, doesn’t mean it will take on a bluish hue except under certain atmospheric conditions. When a volcanic eruption or large fire leaves dust particles in the air, this causes the moon to appear slightly blue-colored.
Are There Really Blue Potatoes?
Yes Virginia, there really are blue or violet-blue-colored potatoes and you can make a delicious blue potato salad with them.
Native to South America, blue potatoes are common near the mountains in Peru and Bolivia where they are often used to make blue potato salad and potato cakes. There are also varieties in France (Vitelotte, also called Vitelotte noir) and the United States (Adirondack Blue).
From a nutritional standpoint, blue-hued potatoes have a high concentration of antioxidants, mainly anthocyanin (water-soluble vacuolar pigments that may appear red, purple, or blue depending on the pH). The pretty pigmented potatoes are also high in fiber and potassium and low in cholesterol. No need to get blue eating these taters–they’re a totally heart-healthy treat.
How to Cook Blue Potatoes
You prepare and cook blue potatoes like any other potato. Peel em. Cook em. Prepare em. Don’t eat them immediately because right out of the boiling water blue potatoes are hot as blue blazes.