Rainbow Veggie Potato Salad
Pictures updated May 2021!
This Spring has been positively dreary, even here in Texas, and it has me dreaming of Summer sunshine and cookouts. Where we grew up, in California, we always said it was a backyard BBQ, if there was food on the grill, it was a BBQ. When we moved to Texas, we were corrected quickly! A BBQ can only mean that there is a smoker full of meat, most likely a brisket. If you are grilling some hot dogs and burger on a gas grill, it is grilling or a cookout. So don't mess up your verbiage!
Anywho, whatever you call it, potato salad is a classic side for outdoor eating, and for good reason. It is cool and creamy to balance out all that grilled char of your meats. I have become known for my pasta and potato salads over the years and I am always developing new ones for warm weather get togethers. I remember I made a pasta salad for my not yet sister-in-law and she called me for the recipe 4 years later and I had no idea! While on Whole30, pasta salads are a no go but made with the right ingredients, potato salads can still be on the menu.
Rainbows are pretty much the best thing ever to my girls so if I make something in a rainbow, it is a guarantee that they will at least take a bite. Soooooo, I can't stop and won't stop with the rainbows! Fruits and vegetables are an easy way to get rainbows and I never feel bad about giving my kids natural rainbows. My family loves this potato salad and I am sure yours will too!
Rainbow Veggie Potato Salad
5 Russet potatoes, peeled and diced
3 hard boiled eggs, chopped
4 celery stalks, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
2 large carrots, peeled and chopped
1/2 small red onion, small dice
1/4 cup chopped pickles, compliant (Nathan's is!)
1/4 cup green onions, green parts sliced
6 tablespoons mayonnaise, compliant or homemade
1 tablespoon Dijon mustard
1/2 teaspoon seasoned salt, Trader Joe's makes a compliant one
2 Tablespoons pickle juice
- place the potato chunks into a pot and cover with 2 inches of water, boil and cook until just tender, about 10-12 minutes. You can also hard boil the eggs in another pot at the same time if you don't have any on hand.
- Drain and put it into a large bowl, cool completely in the fridge. You can chop the veggies while it cools.
- Add the vegetables and eggs to the bowl, mix with the potatoes until everything is distributed.
- In a small bowl, whisk the dressing, mayo, mustard, pickle juice, and seasoned salt. Drizzle over the vegetables and toss to combine.
- Keep in the fridge until ready to serve!
Get your taters boiling. Make sure you check on them, you want them to be cooked through but not falling apart.
We usually grill on the weekends so this potato salad is made on days I meal prep. Which is perfect, boil the eggs for this and extra to have some for the week ahead!
Put the drained potatoes into a large bowl, you want it to be large because all the veggies will go in there and you want enough room to mix and toss with dressing. Let it chill in the fridge, I do this in the morning and then do errands or something while it cools.
Get chopping!!!
Look at those beautiful colors!!!
Get that dressing in there and toss away!
Enjoy it with some easy grilled chicken, pork chops, or any of your favorite grilled or smoked goodness!
