Rainbow Roasted Potato Salad Recipes

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RAINBOW POTATO SALAD



Rainbow Potato Salad image

This creamy potato salad made with rainbow potatoes, celery, pickles, and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long

Provided by Gina

Categories     Side Dish

Time 25m

Number Of Ingredients 11

1 ½ pounds multi-color baby potatoes
Kosher salt
1/3 cup 2% Greek yogurt
1/3 cup olive oil mayonnaise (or light mayonnaise)
1 teaspoon yellow mustard
1 ½ teaspoon fresh dill
Freshly ground black pepper (to taste)
1 dill pickle spear (finely chopped)
1 medium celery stalk (finely chopped)
2 small green onions (chopped)
1 tablespoon pickle juice

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.

Nutrition Facts : ServingSize 3 /4 cup, Calories 178 kcal, Carbohydrate 24 g, Protein 4 g, Fat 7 g, Cholesterol 7 mg, Sodium 373 mg, Fiber 3 g, Sugar 2 g

RAINBOW POTATO ROAST



Rainbow Potato Roast image

Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 6

1 garlic clove, cut in half
1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
Salt and freshly ground pepper
2 teaspoons chopped fresh sage
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup) (optional)

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.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams

THE RAINBOW'S POTATO SALAD



The Rainbow's Potato Salad image

The Rainbow is a local home cooking restaurant in North Carolina. I really love their very simple potato salad, and the waitress let me know the ingredients. I tested it out a few times to get it just right. I am giving approximate measures, because I truthfully measure this recipe "by feel" and "to taste" so please adjust the dressing amounts to your taste buds. Prep time does not include chilling time, so plan ahead, as this needs several hours of chilling before serving.

Provided by HeatherFeather

Categories     Potato

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

2 1/2 lbs red potatoes
1 tablespoon coarse sea salt, to taste
water, to cover
1 cup mayonnaise, must be full fat (Duke's brand)
1 tablespoon apple cider vinegar, to taste
1 tablespoon prepared yellow mustard, to taste
coarse salt, to taste
coarse black pepper, to taste
1 -2 carrot, peeled, very finely chopped
1/2 green bell pepper, very finely chopped
1/4 cup sweet onion, minced, to taste

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.

Nutrition Facts : Calories 180.1, Fat 8.1, SaturatedFat 1.2, Cholesterol 6.1, Sodium 893.6, Carbohydrate 25.1, Fiber 2.3, Sugar 3.3, Protein 2.6

RAINBOW ROASTED POTATO SALAD



Rainbow Roasted Potato Salad image

This recipe, courtesy of Food Babbles, was part of the Munch Madness Kitchen Play Challenge.

Provided by Potato Goodness

Categories     Red Potato Salad

Time 1h

Yield 8

Number Of Ingredients 14

2 red potatoes, cut into 1-inch pieces
2 purple potatoes, cut into 1-inch pieces
4 tablespoons olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 cups fresh green beans, trimmed and halved
1 cup halved zucchini slices
1 cup halved yellow squash slices
1 cup fresh corn kernels
½ tablespoon chopped fresh thyme
1 cup grape tomatoes, halved
¼ cup fresh lemon juice
2 teaspoons sugar
¼ cup sliced shallots

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.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 24.2 g, Fat 7.2 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 157.4 mg, Sugar 2.4 g

RAINBOW ROASTED POTATO SALAD



Rainbow Roasted Potato Salad image

This recipe, courtesy of Food Babbles, was part of the Munch Madness Kitchen Play Challenge.

Provided by Potato Goodness

Categories     Red Potato Salad

Time 1h

Yield 8

Number Of Ingredients 14

2 red potatoes, cut into 1-inch pieces
2 purple potatoes, cut into 1-inch pieces
4 tablespoons olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 cups fresh green beans, trimmed and halved
1 cup halved zucchini slices
1 cup halved yellow squash slices
1 cup fresh corn kernels
½ tablespoon chopped fresh thyme
1 cup grape tomatoes, halved
¼ cup fresh lemon juice
2 teaspoons sugar
¼ cup sliced shallots

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.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 24.2 g, Fat 7.2 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 157.4 mg, Sugar 2.4 g

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