Rainbow Roasted Potato Salad

Red and purple roasted potatoes are tossed with bright green beans, zucchini, yellow squash, corn kernels, and grape tomatoes--this potato salad is a meal in one!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 165 Calories

Ingredients

• ½ teaspoon salt, divided
• ¼ cup fresh lemon juice
• 1 cup fresh corn kernels
• 4 tablespoons olive oil, divided
• ½ teaspoon ground black pepper, divided
• 2 teaspoons sugar
• ¼ cup sliced shallots
• 1 cup grape tomatoes, halved
• 2 red potatoes, cut into 1-inch pieces
• 2 purple potatoes, cut into 1-inch pieces
• 2 cups fresh green beans, trimmed and halved
• 1 cup halved zucchini slices
• 1 cup halved yellow squash slices
• ½ tablespoon chopped fresh thyme

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.