Rainbow Roasted Mayo Free Potato Salad
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Salad
Cuisine: American
Serves: 6
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.
Recipe by The Saturday Evening Pot at http://thesaturdayeveningpot.com/2014/06/rainbow-roasted-mayo-free-potato-salad-secret-recipe-club.html