The Rainbows Potato Salad Recipes

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 PANCAKES

Steps:

• For the russet pancakes, preheat vegetable oil in a skillet until it reaches 350 degrees F.
• Grate potatoes and onion, set aside. Place measured amounts into a clean bar towel or cloth. Squeeze out as much moisture as possible.
• Whisk eggs and whisk in potato starch, salt, and white pepper until smooth. Quickly fold onion and potatoes into the egg mixture.
• Use a 1/4 cup measuring cup to portion out a potato pancake. Place into hot oil and flatten with a spatula.
• Fry until golden brown and flip with a slotted spatula (about 4 minutes per side). Fry for an additional time until the second side is golden brown.
• Use a slotted spatula to remove the pancake to a drain pan or rack. Sprinkle with fine salt.
• Use the same directions to make the purple potato pancakes using the ingredients listed above.

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!