purple potato salad

• fresh purple potatoes, scrubbed and sliced in half
• Dijon mustard
• Champagne vinegar
• honey

In salted boiling water, cook potatoes for 10-15 minutes until fork tender. Combine equal parts honey, vinegar and mustard; adjust according to taste. Pour dressing over potatoes and serve either warm or cold. I was lucky enough to have a close to empty squeeze jar of Dijon in the fridge so I used it to mix the dressing and I was able to achieve the cool drizzle effect in the photo.

The dish: I usually try to avoid Frankenfood because square watermelons and grape flavored apples just don't do it for me. I'm not sure how altered purple potatoes are, but our farm friends had some and I just had to try them. They taste just like a regular potato, but carry some of the health benefits associated with other purple foods. The most abundant of the good stuff are flavonoids, antioxidant compounds that among other things, might help keep cancer at bay. There's been a lot of research into the biological environment cancer cells live in and what we can do through diet to alter it. In other words, if Madame Cancer decides to take up with us, we don't have to be good hosts. Cancer is a tricky disease that's good at sending out signals to our bodies to divert resources like food and energy toward its own benefit. Everything we eat or drink changes the composition of our blood, and various nutrients in food can alter it in such a way that it blocks some of cancer's communications. Various flavonoids and antioxidants can actually fight cancer by doing things like controlling blood sugar to reducing inflammation. In addition to tasting great, this salad has tons of cancer fighting properties and nutrients our bodies can put to use. Not to mention, the distinctive purple and yellow coloring looks like the velvet pouch that Crown Royal comes in, and only good things come out of that magical bag.