Rainbow Potato Salad Recipes

Steps:

• On a cutting board, chop head of lettuce.
• In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
• To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
• Pour the dressing over the salad just before serving.
• Enjoy!

Steps:

• Use a melon baller to hollow out watermelon and cantaloupe into a large bowl.
• Add drained pineapple, blueberries, plums, green and purple grapes to the bowl with the melons. Gently mix all fruit together and serve.

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.

Steps:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

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!

Steps:

• Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
• Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.

Steps:

• Slice the tomatoes and arrange on a platter, then season with sea salt and some pepper. Drizzle over the vinegar and oil, and scatter over the basil.

Steps:

• Scrub the sweet potatoes, and steam them whole, with skins on. When you can pierce it with a fork, it is done. Allow the potatoes to cool, refrigerate for an hour.
• In the meantime, Combine all the dressing ingredients and chill.
• Julienne the bell peppers, and toss together, chill.
• Julienne the red onion, set aside to chill.
• Cut the chilled potatoes into cubes. (You may remove the skin if you wish, but the skin has a lot of fiber, and adds to the color of the dish).
• In a large bowl (I use a clear glass bowl to help show-off the salad), Place a layer of cubed potato on the bottom. Top with a layer of the bell pepper medley, and red onion.
• Repeat layers, ending with the bell pepper medley and red onion.
• If you'd like, you could strain the dressing so that no pepper or garlic bits are in the salad. Pour the dressing over the salad just before serving.