Rainbow Roasted Potato Salad Recipes

RAINBOW POTATO ROAST

Steps:

• Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
• Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
• Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

RAINBOW POTATO SALAD

Steps:

• Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
• Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
• When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.
• Add pickle, celery, 1/4 teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.

THE RAINBOW'S POTATO SALAD

Steps:

• Place rinse potatoes into a large stockpot and cover with enough cold water to cover them about an inch.
• Add about 1 Tbsp coarse sea salt and bring to a boil, then lower heat and cook until fork tender, maybe 10-15 minutes.
• Drain and rinse and let cool to room temperature, then cover and chill.
• Once potatoes are nice and cool, peel skins if desired (the Rainbow removes the skins, I like them on),dice them into small chunks and place in a large bowl.
• Add very, very finely chopped carrots, onions, and green peppers.
• Add a few grinds of salt and pepper to your your liking, as much or as little as you prefer.
• Squirt in about 1 Tbsp of mustard, about 1 cup or so mayo (start with a cup, add more if it needs more), and a splash of vinegar.
• If you like lots of mayo, you will likely need more of all the seasonings too, so please adjust this the way you like it.
• Stir gently to coat and chill overnight or at least several hours.
• Taste again before serving, adding more dressing ingredients if needed.

RAINBOW POTATO SALAD

Steps:

• Boil potatoes until they are fully cooked but not too mushy.
• Remove potatoes from stove and dunk them in cold water so that they cool off.
• Dice the bell pepper, tomato, leeks, and dill and mix together.
• When the potatoes have cooled off, quarter them and add them to the rest of the veggies.
• Add the oregano, basil, lemon, and butter.
• That's it! Enjoy!

RAINBOW ROASTED POTATO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine red and purple potatoes and toss with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast in the oven for about 30 minutes, until tender and browned. Set aside and let cool to room temperature.
• In a large pan set over medium heat, add green beans and 3 tablespoons water. Saute until beans are bright green and water has evaporated, about 3 minutes. Add 1 tablespoon of the oil to the pan. Add zucchini, yellow squash, and corn to the pan. Cook until crisp-tender, 5 to 7 minutes.
• Add thyme and remaining 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper to the pan. Cook for 1 to 2 minutes longer, until fragrant. Remove from heat and add the tomatoes. Cool to room temperature. Once cool, add the potatoes to the other vegetables.
• In a small bowl, whisk together lemon juice and sugar. Continue whisking constantly and slowly drizzle in the remaining 2 tablespoons oil. Add the shallots and stir.
• Drizzle the vinaigrette over the potato salad and gently toss to coat. Add more salt and pepper to taste, if desired. Serve at room temperature or chill.