Rainbow Roasted Potato Salad

Rainbow Roasted Potato Salad This recipe, courtesy of Food Babbles, was part of the Munch Madness Kitchen Play Challenge.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 45 mins

    TOTAL : 1 hr

    SERVING : 8

    YIELD : 8 servings

  • Preheat the oven to 400 degrees F.

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  • In a large bowl, combine red and purple 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. Saute 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 chill.

Per Serving: 165 calories; protein 3.5g; carbohydrates 24.2g; fat 7.2g; sodium 157.4mg. You can substitute 6 petite red and 6 petite purple potatoes for the 2 larger ones.