DIY Kitchen Science: Tri-Color Potato Salad
Alex Weiser digs potatoes. Literally.
As a grower for Weiser Family Farms, Alex Weiser is known for his year-round supply of tasty (and colorful) potatoes. All Reds, Butterballs, Purple Peruvians, Red Thumbs, and Russian Banana Fingerlings adorn Weiser’s farmers’ market stalls across Southern California. So when Weiser stopped by the 2013 Science & Food course, he just had to bring a classic potato salad for everyone to try.
And what a potato salad it was! With yellow, purple, and red potatoes, Weiser’s tri-color potato salad was as visually appealing as it was delicious. Eating that potato salad got us thinking about the molecules responsible for the creamy yellows, bright reds, and deep purples of Weiser’s potatoes. Although many colorful molecules give potatoes their vibrant hues, all of these molecules represent just two large classes of chemical pigments known as carotenoids and anthocyanins. Read more…
Photo credit: A.J. Kandy (A.J. Kandy/Flickr)