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Kathy’s In the Kitchen making Rainbow Potato Salad
I was inspired by pride month to bump up my potato salad recipe! I added lots of the colors of the rainbow and the extra vegetables are diverse and healthy as well!
For the Salad
1 pound green beans cleaned (cut the tips off and remove the string) and cut into 2 inch pieces
3 pounds red potatoes, peel and cut into 2 inch chunks
1 red onion, cut in half and sliced vertically, thin
2 Stalks of celery, sliced thin on the diagonal
2 each Mini Sweet Peppers Red, Orange and Yellow, seeded and sliced vertically, thin
1 large bunch of scallions (5) cleaned and sliced thin (use both white and green parts)
1 tablespoon salt divided between the green beans and potatoes.
2 tablespoons fresh parsley, minced fine (I use the mini chopper for this task)
½ teaspoon salt
¼ teaspoon pepper
For the Dressing
1/3 cup red wine vinegar
2/3 cup extra-virgin olive oil
1 Lemon – juiced
1 Tablespoon Dijon Mustard
2 Tablespoons Hellman’s brand Mayo
1 tablespoon garlic, minced
1 tablespoon oregano, minced
2 tablespoons parsley, minced
1 tablespoon basil, minced
1 Tablespoon dill, minced
Salt and pepper, to taste
Boil the potatoes in salted water for 20 minutes or until cooked but not mushy. Remember to drain them and take them off the heat as they continue to cook with their own steam. Add salt and pepper while they are still warm.
In another smaller pot, cook the green beans in water (or steam them if you prefer) for about 10 minutes till cooked but still green.
If you think you’ve gone too far with either of them quickly put them in an ice bath to slow down the cooking. When done, drain and cool.
In a large bowl put the cooled potatoes, green beans, celery, scallions, red onions and all the peppers.
Add the dressing ingredients to a mason jar or other jar with a tight lid. Screw the lid on tightly and shake vigorously.
Pour slowly ½ the dressing over the salad and toss to combine. Add the parsley and toss. If all the ingredients are not coated, slowly add more dressing. You may not have to use it all. Taste as you go. Depending on the potatoes sometimes they absorb more liquid than at other times. I have had to use it all, sometimes only 2/3, just depends on the potatoes. Any dressing can remain in the fridge covered for 1–2 weeks to be used on other salads. Finally taste it and re-season with salt and pepper to your taste.
Kathy's In the Kitchen Notes:
I have not added sugar to the dressing as the peppers are sweet. If you would like to add extra sugar 1 Tablespoon should do it start low and add if you think it needs more to your taste. Remember you can always put more in but you can’t take it out!
You can also use Italian seasoning (home-made or store bought if you don’t have fresh ingredients available) adjust upwards if using dry. Don’t forget the dill as it is not an added ingredient in store bought Italian Seasoning. Try to get the parsley fresh, it makes a big difference.
If you can’t find mini sweet peppers (they are usually in a bag mixed together) use ½ of each pepper such as Red, Yellow, Orange. Slice them very thin.
I was inspired by pride month to bump up my potato salad recipe! I added lots of the colors of the rainbow and the extra vegetables are diverse and healthy as well!
For the Salad
1 pound green beans cleaned (cut the tips off and remove the string) and cut into 2 inch pieces
3 pounds red potatoes, peel and cut into 2 inch chunks
1 red onion, cut in half and sliced vertically, thin
2 Stalks of celery, sliced thin on the diagonal
2 each Mini Sweet Peppers Red, Orange and Yellow, seeded and sliced vertically, thin
1 large bunch of scallions (5) cleaned and sliced thin (use both white and green parts)
1 tablespoon salt divided between the green beans and potatoes.
2 tablespoons fresh parsley, minced fine (I use the mini chopper for this task)
½ teaspoon salt
¼ teaspoon pepper
For the Dressing
1/3 cup red wine vinegar
2/3 cup extra-virgin olive oil
1 Lemon – juiced
1 Tablespoon Dijon Mustard
2 Tablespoons Hellman’s brand Mayo
1 tablespoon garlic, minced
1 tablespoon oregano, minced
2 tablespoons parsley, minced
1 tablespoon basil, minced
1 Tablespoon dill, minced
Salt and pepper, to taste
Boil the potatoes in salted water for 20 minutes or until cooked but not mushy. Remember to drain them and take them off the heat as they continue to cook with their own steam. Add salt and pepper while they are still warm.
In another smaller pot, cook the green beans in water (or steam them if you prefer) for about 10 minutes till cooked but still green.
If you think you’ve gone too far with either of them quickly put them in an ice bath to slow down the cooking. When done, drain and cool.
In a large bowl put the cooled potatoes, green beans, celery, scallions, red onions and all the peppers.
Add the dressing ingredients to a mason jar or other jar with a tight lid. Screw the lid on tightly and shake vigorously.
Pour slowly ½ the dressing over the salad and toss to combine. Add the parsley and toss. If all the ingredients are not coated, slowly add more dressing. You may not have to use it all. Taste as you go. Depending on the potatoes sometimes they absorb more liquid than at other times. I have had to use it all, sometimes only 2/3, just depends on the potatoes. Any dressing can remain in the fridge covered for 1–2 weeks to be used on other salads. Finally taste it and re-season with salt and pepper to your taste.
Kathy's In the Kitchen Notes:
I have not added sugar to the dressing as the peppers are sweet. If you would like to add extra sugar 1 Tablespoon should do it start low and add if you think it needs more to your taste. Remember you can always put more in but you can’t take it out!
You can also use Italian seasoning (home-made or store bought if you don’t have fresh ingredients available) adjust upwards if using dry. Don’t forget the dill as it is not an added ingredient in store bought Italian Seasoning. Try to get the parsley fresh, it makes a big difference.
If you can’t find mini sweet peppers (they are usually in a bag mixed together) use ½ of each pepper such as Red, Yellow, Orange. Slice them very thin.