Rainbow Roasted Potato Salad
By: Rachael Stuart
Published: 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
	Ingredients:
	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.