Rainbow Roasted Potato Salad Food

ANN'S ROASTED POTATO SALAD

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.

GRILLED RAINBOW POTATO SALAD

Steps:

• Make salad: Place potatoes in a microwave-safe container with a lid, and microwave them for 5 minutes on full power. Remove, drain any water that has accumulated, remove lid, and set aside.
• Heat panini press, and when hot, add potato halves, cut side up. Close lid and cook for 5 minutes. Remove to a plate, when done, and allow to cool while you work on the rest of the recipe. (If all potato halves didn't get grill marks, remove those that did, and continue to cook the rest for another minute or so until they get nice grill marks.)
• To a large bowl, add capers, celery, onion, bell peppers and cilantro. Dice potatoes and add to salad. Stir gently to combine.
• Make dressing: In a separate bowl, whisk oil, vinegar, mustard and garlic until well mixed and slightly thick (the mustard will emulsify the dressing). Pour over potato salad and mix gently. Grind some fresh pepper over top, mix again. (You might not use all of the dressing for this salad. If so, save remainder in the refrigerator for a tossed green salad later.)
• Place in a nice serving bowl.
• Serves 6.

ROASTED POTATO SALAD

Steps:

• Gather the ingredients.
• Pre heat the oven to 425 F. Line a 9 x 13 x 2-inch baking pan with foil; brush the foil lightly with a small amount of olive oil.
• Scrub the potatoes. Peel, if desired, and then cut them into bite-sized pieces, about 1/2 inches to 3/4 inches big.
• Peel the red onion and cut it into 1/2-inch pieces.
• In a large bowl or in a food storage bag, toss the potatoes and onion chunks with the olive oil, garlic, dill weed, chives, salt, and pepper.
• Transfer the potato mixture to the baking pan and bake for 45 to 55 minutes, or until potatoes are tender. Stir occasionally so the potatoes will brown evenly.
• Let the potatoes cool completely.
• Combine the mayonnaise, sour cream, and lemon juice in a small bowl.
• Toss the mayonnaise mixture with the potato mixture, adding more mayonnaise if needed.

ROASTED SWEET POTATO RAINBOW SALAD WITH LIME CREMA

Steps:

• If you haven't yet, take the corn out of the freezer and allow it to begin thawing. Preheat the oven to 400ºF.
• Peel the sweet potatoes, then cut them into a small dice (1/4-1/2 inch cubes). Place the cubes on a baking sheet, drizzle with cooking oil, cumin, and a pinch or two of salt. Toss the sweet potato cubes until they are all coated in oil and spices. Roast the sweet potatoes for about 30 minutes, or until they are soft and slightly browned on the edges. Remove from the oven and let cool slightly.
• While the sweet potatoes are roasting, prepare the lime crema. Use a small-holed cheese grater or a zester to remove the thin layer of green zest from the lime. Add about 1 tsp of the zest and 1 Tbsp of the lime juice to the sour cream, along with the minced clove of garlic and 1/4 tsp of salt. Stir to combine. Taste and adjust the lime juice as desired. Refrigerate the crema until ready to use.
• Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the thawed corn and let cook until the corn is blistered and charred on the edges. Avoid stirring too often to allow it to blacken a bit. Let the corn cool slightly.
• Finely dice the red bell pepper and red onion. Rinse and drain the black beans. Pull the cilantro leaves from their stems and then roughly chop.
• Combine the roasted sweet potatoes, blackened corn, black beans, red bell pepper, red onion, and cilantro in a large dish. Stir to combine. Add some of the lime crema and toss until the salad is lightly coated. Add a little more lime crema on top just before serving.

RAINBOW POTATO ROAST

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.

RAINBOW SWEET POTATO SALAD

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.

HEALTHY EVERYDAY RAINBOW SALAD

Steps:

• To make the salad dressing, blend all ingredients until smooth. If desired, add more water to adjust consistency. Season with salt and pepper, if desired.
• To assemble the salad, add everything to a bowl and top with the dressing.

RAINBOW POTATO SALAD

Steps:

• Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
• Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
• When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.
• Add pickle, celery, 1/4 teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.

RAINBOW LIME POTATO SALAD

Steps:

• Wash potatoes and dice into 1/4-inch pieces (do not peel). Cook in salted boiling water until just fork tender (not too soft).
• In a large bowl, combine onion, lime juice and zest, olive oil, and salt. Add warm, cooked, well-drained potatoes and toss to coat. Cover and refrigerate for one hour.
• In a small bowl, whisk together the mayo, sugar, and apple cider vinegar. Add to the potatoes with the cucumber and bell pepper. Toss to coat well and return to the refrigerator until well-chilled.

RAINBOW TOMATO SALAD

Steps:

• Slice the tomatoes and arrange on a platter, then season with sea salt and some pepper. Drizzle over the vinegar and oil, and scatter over the basil.

VEGAN RAINBOW POTATO SALAD

Steps:

• In a large pot, cover the quartered Creamer potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
• In a small bowl, combine the vegan mayo, pickle juice, paprika, 1/4 tsp salt, and black pepper. Add the dressing to the potatoes while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.
• Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
• Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
• Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.

THE RAINBOW'S POTATO SALAD

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.