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.

📝 Ingredients

• 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
• 1/2 cup kalamata olives (chopped)
• 3 Tablespoons minced fresh parsley
• kosher salt and pepper
• 1/2 cup olive oil
• 3 Tablespoons red wine vinegar
• 1 Tablespoon honey
• 1 1/2 teaspoon dijon or grainy mustard
• 1 clove garlic

👨‍🍳 Instructions

1. 1--- Potato Salad ---
2. 2Boil: Bring a large pot of salted water to a boil. Add potatoes, cooking until just soft. Drain and cool to room temperature.
3. 3Char: 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.
4. 4Assemble: 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.
5. 5--- Honey Mustard Potato Salad Dressing ---
6. 6Blend all ingredients in a food processor or blender. Season to taste with salt and pepper.