[Swing Swang]

The colour comes back a little once the steamed/boiled blues have cooled down, and if you add orange or yellow ingredients to a potato salad they'll appear bluer still because of colour contrast.

As has been said roasting and other 'fat cooking' methods keep the colour better than 'water cooking'. I turned a load into blue novelty crisps a couple of years ago, they looked good and all got eaten.

SS

[Loubs]

I'm growing Edgecot Purple. Pulled one up at the weekend - the skins really dark - almost black - but flesh is creamy yellow. They made beautiful roasties.