Organic. A heritage fingerling from the Andes, where it has been cultivated for centuries at high altitude. Purple Peruvian produces slender, slightly knobby tubers with deep purple skin and vivid purple flesh that holds its color through cooking. The flavor is earthy and nutty with a firm, waxy texture that makes it well suited to roasting, potato salads, and any preparation where you want the potato to hold its shape. A reliable late-season producer and good keeper.
Season: late
Skin color: purple
Flesh color: purple
Flesh type: waxy, firmCulinary uses: boiling, roasting, steaming, salad
Potato, Purple Peruvian Seed Potatoes, 1 pound
Seed Potatoes: Planting & Harvest Basics
Planting season
Seed potatoes are typically planted late winter through early spring, once the soil is workable and daytime temperatures are consistently above freezing. In the Portland area, that’s often February–March, though planting can continue into early April. Sowing a few on March 17th, St Patrick's Day, is an Irish tradition for good luck, prosperity, and the start of the growing season.Before planting
Each pound contains multiple seed potatoes. If tubers are large, they can be cut into pieces, making sure each piece has at least one strong “eye.” Allow cut pieces to dry for a day or two before planting to reduce rot.How to plant
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Plant pieces 3–4 inches deep, eye-side up
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Space about 12 inches apart
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Rows or containers should allow room for hilling
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As plants grow, mound soil or compost up around the stems (“hilling”) to protect developing tubers from light
Water & care
Keep soil evenly moist but not soggy. Potatoes appreciate consistent watering, especially once flowering begins.Harvest timing
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New potatoes: harvest lightly once plants flower
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Storage potatoes: wait until plants yellow and die back, then harvest
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Cure harvested potatoes in a cool, dark place before long-term storage
👉 For a deeper dive on varieties, containers vs. ground planting, hilling methods, and common mistakes, see the full potato-growing guide on the blog.
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Peruvian Potato Salad with Preserved Lemon Vinaigr
From A Zest for Life
Peruvian Potato Salad with Preserved Lemon Vinaigrette
- 3 large large Peruvian purple potatoes, (about 1 1/4 pounds)
- 1/3 cup pitted olives, choose a variety of colors; large and small
- 2 medium scallions, washed and dried, thinly sliced
- 1/4 cup curly parsley, washed and dried, coarsely chopped
- 1/3 cup recipe Preserved Lemon Vinaigrette, will use 1/3 cup in the recipe
- 1 tablespoon preserved lemon rind, minced, thinly sliced
Instructions
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Make the Preserved Lemon Vinaigrette.
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Steam the potatoes in a steamer basket in a pot with 2 inches of water covered over medium heat until cooked through, about 25 minutes. This will depend on the size of the potatoes. Test one with a fork.
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Remove from the steamer to a plate, and let cool just so you can handle them. Cut the potatoes in half lengthwise and remove all of the skin and discard. The skins should release easily with the back of a small knife.
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Cut the potatoes into large cubes. Place them in a medium sized bowl.
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Measure the vinaigrette – 1/3 cup, and pour 3 tablespoons over the warm potatoes, mix in. Add the remaining ingredients: olives, scallions and parsley, stir to combine.
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Add potatoes to a serving bowl or individual plates, and drizzle with extra vinaigrette and top with the preserved lemon peel. This potatoes can be served over leafy greens such as arugula.
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Any extra salad can be kept in the refrigerator for up to 3 days.
Recipe easily doubled.