Mayo-Free Rainbow Roasted Potato Salad
Who doesn’t love potato salad? Come to think of it, I don’t think I’ve ever met anyone who didn’t! The problem for my family was really when we began discovering we had food sensitivities, and one of our son’s food sensitivities is soy. All the potato salad I encountered growing up had mayonnaise in it, and guess what the primary ingredient in most store-bought mayonnaise is? Soybean oil.
We had already begun learning that store-bought mayonnaise is full of other things that aren’t even good for you, but the food sensitivity issue was the catalyst for us to really work hard on getting it out of our diet. Which is hard to do, since we also love chicken salad, tuna salad … you get the point!
This week’s Recipe of the Week has now become my and my son’s favorite potato salad. Honestly? I like it better than the mayonnaise-based stuff! It has some different flavor elements that make it different, in a good way if you like those flavors. And look how gorgeous it is! I love all the color it has. Beautiful party presentation!
Not to mention, it it keeps well so you can make a batch of it and then eat leftovers for several days. This recipe does make quite a bit. For college life, unless you have a roommate that will help you eat it, you may want to halve the recipe. I hope you enjoy it as much as I do.
- 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
- Preheat oven to 400 degrees.
- Combine red and purple potatoes and toss with 2 tablespoons of olive oil in a large bowl. Sprinkle with ¼ teaspoon salt and dash of pepper. Roast in the oven for about 40 minutes, until tender and browned. Set aside and let cool to room temperature.
- 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. Add zucchini, yellow squash, and corn. Cook about 5-7 minutes until crisp-tender.
- Add thyme and remaining ¼ teaspoon salt and dash pepper to the pan. Cook for approximately 1-2 minutes longer until fragrant. Remove from heat; add the red bell pepper. Cool to room temperature and add the potatoes. Mix together.
- Whisk together lime juice and sugar in a small bowl. Continue whisking as you slowly drizzle in the remaining 4 tablespoons olive oil. Add the shallots and stir.
- Drizzle the dressing over the potato salad and gently toss to coat. Taste test and add more salt and pepper to taste, if needed. Serve at room temperature or cool.