Bamboo Leaf Purple and White Potato Salad

TOTAL TIME: 9 hr 45 min
Prep: 15 min
Inactive Prep: 8 hr
Cook: 1 hr 30 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 1/2 pounds purple potatoes, cut into mini-potato size
  • 1 1/2 pounds mini white potatoes
  • 12 bamboo leaves, soaked overnight in water
  • 1 tablespoon vegetable oil
  • 2 cups fresh basil leaves, picked and torn
  • 5 tablespoons almond oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black peppercorns, cracked
  • 2 teaspoons white truffle oil
  • Turmeric Goat Yogurt Sauce, for serving, recipe follows
  • Finely grated zest of 2 lemons, for garnish
  • Green onions, finely sliced, for garnish
    • Special equipment: Kamado-style grill
      TURMERIC GOAT YOGURT SAUCE:
      • 5 tablespoons goat milk yogurt
      • 1/4 teaspoon ground turmeric
      • Pinch kosher salt
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      Directions

      Preheat the grill to 400 degrees F using hickory lump charcoal.

      Stack 2 even layers of aluminum foil, and then stack 2 more even layers on top crosswise. Stack 6 of the bamboo leaves on top, alternating each crosswise and lengthwise.

      Place the potatoes into the middle of the bamboo leaves and drizzle with the vegetable oil. Place the remaining bamboo leaves on top of the potatoes in the same alternating layers and tightly close up the whole package so the potatoes stay firmly in place. Wrap in more foil until completely sealed.

      Roast the potatoes on the lowest rack of the grill, covered with the lid, until tender and hot, 1 hour 30 minutes.

      Combine the basil, almond oil, salt and peppercorns in a clean bowl. Toss in the potatoes until fully coated and the basil begins to wilt. Drizzle in the truffle oil and toss again.

      Serve the potatoes hot with Turmeric Goat Yogurt Sauce and garnished with the lemon zest and green onions.
      Combine the yogurt, turmeric, salt, pepper and garlic in a bowl and mix well. Transfer to a squeeze bottle and refrigerate 1 hour to mellow the raw garlic flavor.

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