Rainbow Roasted Potato Salad

October 19, 2013

Playful color isn't just for desserts! This potato salad recipe from Food Babbles uses the full rainbow spectrum of food: purple potatoes, red potatoes and tomatoes, yellow squash and corn, green beans and zucchini! A finish of lemon-shallot vinaigrette underscores the nuttiness of roasted spuds.

Rainbow Roasted Potato Salad

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, sliced and halved
1 cup yellow squash, sliced and halved
1 cup fresh corn kernels
1/2 tablespoon fresh thyme
1 cup grape tomatoes, halved
1/4 c. fresh lemon juice
2 teaspoons sugar
1/4 cup shallots, sliced

For full recipe instructions, click here.

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