Rainbow Roasted Potato Salad is tossed in a light lemon shallot vinaigrette making this a potato salad recipe that stands on it's own.
2 red potatoes (or 6 petite reds), cut into 1-inch pieces
2 purple potatoes (or 6 petite purples), cut into 1-inch pieces
4 Tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups fresh green beans, ends trimmed and beans halved
1 cup zucchini, halved and sliced
1 cup yellow squash, halved and sliced
1 cup fresh corn kernels
1/2 Tablespoon fresh thyme
1 cup grape tomatoes, halved
1/4 cup fresh lemon juice
2 teaspoons sugar
1/4 cup sliced shallots
Prep Time: 15min | Cook Time: 45min
Preheat the oven to 400°F.
In a large bowl, combine both the 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. Sauté 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 cool.
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