The perfect potluck potato salad. Bright colors pop off the table. This rainbow potato salad is easy to make for a crowd and delicious enough to make everyday! Add this to your next BBQ or cookout. #potatosaladrecipe #glutenfree #vegan #vegetarian #dairyfree #cookout #BBQ #sidedish
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Rainbow Potato Salad with Cilantro-Olive Vinaigrette

A new twist on your classic side dish perfect for pot lucks and picnics.
Prep Time10 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: Sweet Potato Salad
Servings: 8 people


  • 1 lb purple potatoes, cut into 1 in pieces
  • 1 lb sweet potatoes, cut into 1 in pieces
  • 1 red pepper, quartered and seeded
  • 1 yellow pepper, quartered and seeded
  • 1 red onion, sliced into large rounds
  • 3 tbsp olive oil or coconut oil (melted)
  • 1/2 c kalamata olives, halved
  • 1 recipe Cilantro & Olive Vinaigrette
  • cilantro, for garnish
  • salt & pepper, to taste


  • Bring a large pot of salted water to a boil. Add potatoes, cooking until just soft. Drain and cool to room temperature.
  • While the potatoes are cooking, roast the peppers and onion. Brush with olive oil. OPTION 1: grill on medium for 12-14 minutes until charred, turning often. OPTION 2:  Preheat oven to 450 degrees. Roast on a sheet pan until charred, 20 minutes.
    Allow peppers and onion to cool to room temperature and then dice.
  • Combine potatoes, peppers, onions and olives large bowl. Drizzle with the Olive & Cilantro Vinaigrette. Season to taste with salt and pepper, garnish with chopped cilantro. Serve slightly warm or at room temperature.


  1. To prevent a transfer of color you can boil the purple and sweet potatoes separately.
  2. I do not salt the peppers and onions for roasting as the dressing can be rather salty depending on your olives. I salt and pepper at the end, if needed.
  3. The peppers and onions can be made ahead, so I typically grill them when I have the grill on for other things.