Rainbow Roasted Potato Salad Recipes

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THE RAINBOW'S POTATO SALAD

The Rainbow is a local home cooking restaurant in North Carolina. I really love their very simple potato salad, and the waitress let me know the ingredients. I tested it out a few times to get it just right. I am giving approximate measures, because I truthfully measure this recipe "by feel" and "to taste" so please adjust the dressing amounts to your taste buds. Prep time does not include chilling time, so plan ahead, as this needs several hours of chilling before serving.

Provided by HeatherFeather

Categories     Potato

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11



The Rainbow's Potato Salad image

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.

Nutrition Facts : Calories 180.1, Fat 8.1, SaturatedFat 1.2, Cholesterol 6.1, Sodium 893.6, Carbohydrate 25.1, Fiber 2.3, Sugar 3.3, Protein 2.6

2 1/2 lbs red potatoes
1 tablespoon coarse sea salt, to taste
water, to cover
1 cup mayonnaise, must be full fat (Duke's brand)
1 tablespoon apple cider vinegar, to taste
1 tablespoon prepared yellow mustard, to taste
coarse salt, to taste
coarse black pepper, to taste
1 -2 carrot, peeled, very finely chopped
1/2 green bell pepper, very finely chopped
1/4 cup sweet onion, minced, to taste

ANN'S ROASTED POTATO SALAD

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10



Ann's Roasted Potato Salad image

Steps:

  • Preheat oven to 375 degrees F.
  • Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

RAINBOW POTATO ROAST

Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 6



Rainbow Potato Roast image

Steps:

  • Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
  • Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
  • Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams

1 garlic clove, cut in half
1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
Salt and freshly ground pepper
2 teaspoons chopped fresh sage
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup) (optional)

RAINBOW SWEET POTATO SALAD

A different kind of potato salad--this one boasts Okinawan Sweet Potatoes (purple flesh), a medley of red, yellow, orange and green bell peppers, and red onions. It's tossed in a tangy honey-mustard dressing right before serving. Delicious and nutritious! If you count the time it takes to chill down the potatoes, this salad takes about 1hour and 45 minutes to prepare. Or, steam the potatoes a day ahead, and it will only take about 1/2 hour!

Provided by Pilialo

Categories     Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15



Rainbow Sweet Potato Salad image

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.

Nutrition Facts : Calories 1073.3, Fat 36.7, SaturatedFat 5.1, Sodium 2579.4, Carbohydrate 182.7, Fiber 14.8, Sugar 114.2, Protein 8.3

5 lbs okinawan sweet potatoes, skin on, whole (purple flesh, white skin)
2 medium red bell peppers
2 medium yellow bell peppers
2 medium orange bell peppers
2 medium green bell peppers
1 large red onion
1 cup salad oil
2 cups honey
4 cups vinegar (what ever kind you enjoy)
2 tablespoons sea salt (or to taste)
2 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
fresh ground pepper
1 bay leaf
2 garlic cloves, minced

RAINBOW FRUIT SALAD

I was with my kids one day thinking of things that we could make for a potluck at church and this was a hit!

Provided by CUADRA6

Categories     Salad     Fruit Salad Recipes     Blueberry Salad Recipes

Time 20m

Yield 10

Number Of Ingredients 7



Rainbow Fruit Salad image

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.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 41.6 g, Fat 0.8 g, Fiber 3.2 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 12.5 mg, Sugar 35.3 g

½ watermelon
1 cantaloupe, peeled and seeded
1 (15 ounce) can pineapple chunks, drained
1 pint blueberries, rinsed and drained
4 plums, pitted and chopped
1 cup green seedless grapes
1 cup red seedless grapes

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