The Purple Peruvian potato is relatively new to the U.S. dining scene, however, these colorful Purple potatoes have been around for centuries in Peru. In the Andes, the potato’s place of origin, farmers cultivate no fewer than 3,000 varieties. In Peru, potatoes come in pink, white, blue, yellow or brown. Some are round, others are fingerlike; some are as small as grapes, others are bigger than your fist. The textures and flavors vary just as dramatically, from starchy to waxy and from nutty to bitter to sweet.

.Store at 45-50°F. Keep cool, dry and dark. This attractive potato 
comes with many names and we're sure most are accurate. We, for
simplicity choose the name that is most succinct, Purple Peruvian Potato.
Is there a more interesting and beautiful fruit or vegetable? May be prepared as you would any potato; however, long cooking periods diminish the color. Purple cook faster than white. A good source of fiber, vitamin C and iron.

High in carbohydrates, potatoes are a good source of protein, potassium, calcium, niacin, iron, phosphorus, vitamin C, vitamin B-6, and dietary fiber. One medium-sized potato contains about 220 calories. Most minerals in the potato are located just below the skin. For optimum nutrition, cook potatoes in their skin, or lightly peel. Eating five daily servings of fruits and
vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.

Here is a link to purple potato recipes:
http://www.neosoft.com/recipes/casseroles/purple-stew.html

http://www.marketreport.com/recipe8.htm

Here is a funky little article about the big blue spuds:

http://www.canadian-living.com/features/food/bluepotatos/bluepotatos.htm