Rainbow Roasted Potato Salad Recipe

Name: Rainbow Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red potatoes, cut into 1-inch pieces; 2 purple potatoes, cut into 1-inch pieces; 4 tablespoons olive oil, divided; 1/2 teaspoon salt, divided; 1/2 teaspoon ground black pepper, divided; 2 cups fresh green beans, trimmed and halved; 1 cup halved zucchini slices; 1 cup halved yellow squash slices; 1 cup fresh corn kernels; 1/2 tablespoon chopped fresh thyme; 1 cup grape tomatoes, halved; 1/4 cup fresh lemon juice; 2 teaspoons sugar; 1/4 cup sliced shallots

Servings: persons

2 red potatoes, cut into 1-inch pieces
2 purple potatoes, cut into 1-inch pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 cups fresh green beans, trimmed and halved
1 cup halved zucchini slices
1 cup halved yellow squash slices
1 cup fresh corn kernels
1/2 tablespoon chopped fresh thyme
1 cup grape tomatoes, halved
1/4 cup fresh lemon juice
2 teaspoons sugar
1/4 cup sliced shallots

1
Preheat the oven to 400 degrees F.
2
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.
3
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.
4
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.
5
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.
6
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.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 red potatoes, cut into 1-inch pieces, 2 purple potatoes, cut into 1-inch pieces, 4 tablespoons olive oil, divided, 1/2 teaspoon salt, divided, and more.

Yes, Rainbow Roasted Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rainbow Roasted Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions