Salad Blue was first grown in Scotland in 1900's, and is believed to be a novelty of Victorian amateur breeding. The skin and flesh are both a strong, deep blue which retains even when cooked! Nutritionalists have stated that the antioxidants provide many health benefits, which can help towards preventing certain diseases.
RECOMMENDED COOKING METHODS
Salad Blue is actually not a salad potato, but makes great novelty chips, crisps and mash. Although it does mash well, its best to steam, as it can disintegrate.
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Member of the Northumbria Larder and Farm Retail Association