Rainbow Potato Salad with Honey Mustard Dressing
A new twist on a classic summer side dish. The best potato salad with colorful purple and sweet potatoes, topped with olives and a delicious honey mustard vinaigrette.
Servings: 8 people
Calories: 303kcal
Ingredients
Potato Salad
- 16 ounces rainbow or purple potatoes cut into 1 in pieces
- 16 ounces 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 Tablespoons olive oil
- ½ cup kalamata olives chopped
- 3 Tablespoons minced fresh parsley
- kosher salt and pepper
Honey Mustard Potato Salad Dressing
- ½ cup olive oil
- 3 Tablespoons red wine vinegar
- 1 Tablespoon honey
- 1½ teaspoon dijon or grainy mustard
- 1 clove garlic
Instructions
Potato Salad
- 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 and lightly season with salt and pepper. 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, parsley, and olives large bowl. Drizzle with the dressing. Season to taste with salt and pepper. Serve slightly warm or at room temperature.
Honey Mustard Potato Salad Dressing
- Blend all ingredients in a food processor or blender. Season to taste with salt and pepper.
Notes
- To prevent a transfer of color you can boil the purple and sweet potatoes separately.
- The peppers and onions can be made ahead, so I typically grill them when I have the grill on for other things.
🌡️Storing Leftovers
This potato salad recipe will keep for 3 to 4 days when stored in the refrigerator in an airtight container.Leave a review or get more information on the recipe!
