Rainbow Roasted Mayo Free Potato Salad | Secret Recipe Club

If you’re a part of our Facebook community, you know we had quite the Friday this week:

If you’re not a part of our Facebook community … why not?! Comejoin us over there for lots more recipe ideas each day and some great family and inspirational sharing!

So all of that to say … in one of my recent Secret Recipe Club reveals I joked about how I told The Chef I was handling my SRC reveal recipes. Well, guess how long that lasted? Something about a whole day during the week prior to the reveal being committed to a family emergency and I was so ready to take him up on his offer to help!

So this month, I helped with a tiny bit of the prep, but pretty much he made this one. Friday was exhausting and I could not be happier it is now in our past. If you don’t like to see injuries, scroll past this picture quickly, but I thought I’d share a quick pic of the stitches:

Poor thing!! First time in my life to have experienced that, at least “up close and personal.” My sister had to get stitches in the bottom of her foot, but I don’t even know that I ever looked at them.

This time, I was with my daughter through the entire procedure. She was sedated but I held her hand the entire time. She’s only 3, y’all … much too young to have to be going through something like this!

But here’s the update from our Facebook page on how it all went, so much smoother than I had expected, thankfully:

So now on to the recipe reveal … and thank you for indulging me with our family drama! (We much prefer to keep it as low-drama as possible.)

This month I was assigned to Food Babbles, written by Kate. As I began looking through her blog, I pretty quickly made my way to check out her side dishes. I’m always looking for something new and different there … seems like we get into a rut with side dishes probably more than anywhere else (except maybe breakfast which is probably a good tie!).

I was so excited to immediately come to her Rainbow Roasted Potato Salad! We love potato salad, but we can’t really do a lot of mayonnaise because most mayo has soy in it … and in all honesty, mayo isn’t that healthy anyway! As I read about it, I earned that it is a no-mayo potato salad and found that it had won a contest. So it must be good then right? I knew I had my recipe.

We did make a few adaptations. As much as we love tomatoes, our son can rarely have them. So we substituted red bell pepper. We reduced the amount of sugar in the dressing, and it was plenty sweet enough for us. We used lime juice instead of lemon (something we usually do due to our food sensitivities), and we used more purple potatoes than red. This is just because we decided to make more than the original recipe would have made and we had bought more purple potatoes.

There is only one thing I would try differently the next time I make it, and that is to add about 1/2 cup of matchstick carrots for the orange color. It is called rainbow potato salad, after all, and with those the only color you’d really be missing is blue!

As soon as The Chef had it made, I took a bite. And oh … my …. yummy!! Can we say NEW FAVORITE?! Before we get to the recipe, though, you must check out what we ate it with ~ these Lamb and Portobello Kabobs Glazed with Brown Sugar and Cognac:

The Chef created the recipe specifically to go with this potato salad, and he couldn’t have been more right about how well all of these flavors would go together! It was fun to get two great new recipes this month …. it has been a while since he has gotten to play in the kitchen, much too long.

Rainbow Roasted Mayo Free Potato Salad

 

Author: Anne

Recipe type: Salad

Cuisine: American

Prep time:  20 mins

Cook time:  48 mins

Total time:  1 hour 8 mins

Print

This is my Secret Recipe Reveal for June and is a new favorite in our home ... very unique potato salad recipe that is healthier than most and so, so delicious!

Ingredients

• 4 red potatoes, cut into inch-pieces
• 12 petite purple potatoes, cut into inch-pieces
• 8 tablespoons olive oil, divided 2, 2 and 4
• ¾ teaspoon kosher salt, divided 3¼ teaspoons
• course ground black pepper, dash (twice)
• 2 cups fresh green beans, ends trimmed and cut into inch-pieces
• 2 cups zucchini, sliced and halved
• 2 cups yellow squash, sliced and halved
• 1 cup corn kernels
• 1 red bell pepper, large-diced
• ¼ teaspoon ground thyme
• ½ cup fresh lime juice
• 2 teaspoons granulated sugar
• ⅓ cup shallots, diced

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, combine both the red and purple potatoes and toss with 2 tablespoons of olive oil. Sprinkle with ¼ teaspoon salt and dash pepper. Roast in the oven for about 40 minutes, until tender and browned. Set aside and cool to room temperature.
3. In a large pan set over medium heat, add green beans and 3 tablespoons of water. Sauté until beans are bright green and water has evaporated, about 3 minutes. Add 2 tablespoon olive oil to the pan. Add zucchini, yellow squash, and corn to the pan. Cook until crisp tender, about 5-7 minutes.
4. Add thyme and remaining ¼ teaspoon salt and dash pepper to the pan. Cook for 1-2 minutes longer until fragrant. Remove from heat and add the red bell pepper. Cool to room temperature. Once cool, add the potatoes to the other vegetables.
5. In a small bowl, whisk together lime juice and sugar. Continue whisking constantly and slowly drizzle in the remaining 4 tablespoons olive oil. Add the shallots and stir.
6. Drizzle the dressing over the potato salad and gently toss to coat. Add more salt and pepper to taste, if desired. Serve at room temperature or cool.

Notes

Notes - If not serving immediately, spoon potato salad into storage container, with excess dressing remaining in the bowl. Drizzle approximately 1 tablespoon dressing over salad.

3.2.1311

Check out the other reveals from Group A!

About the Author

Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.

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