Rainbow Potato Salad

by angelika on July 21, 2012

This rainbow potato salad was a dish at our extravaganza. I found these bagged potatoes at Whole Foods that were filled with pearl sized potatoes in purple, red and yellow. Each potato a single bite, ridiculously adorable. The combination of arugula and kalamatta olives is one of my favorites. Spicy and fresh with salty and rich. Amazing texture. I loved this salad a lot more that I thought I would. Honestly- I was just trying to make rainbow theme food and this seemed bright and colorful.  It sat on our buffet for a long time and still tasted amazing. Usually arugula is too delicate for a buffet, but only a small portion of it is dressed, so it held up beautifully.

If you can’t find these little one bite potatoes, just use a variety of purple, red and yellow potatoes and cut them into bite sized pieces after you boil them.  Sweet potatoes would be good too. Most of the kids ate the potatoes out of the salad, but it was the adults that really devoured it. I made this salad again this week to bring with me for lunch. Very nutritious and filling. It also comes together in less than 30 mintes, making it a new go to for me when I need a fast lunch.

Rainbow Potato Salad
Prep time
Cook time
Total time
adapted from Wild About Greens by Nava Atlas
Recipe type: salad
Serves: 8-10
  • 4 pounds one bite rainbow potatoes
  • 1 red pepper, diced
  • 2-4 celery ribs sliced (depending on how much you like celery)
  • ⅔ cup kalamata olives, roughly chopped
  • ½ cup raw sunflower seeds, pan toasted
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 16 ounces baby arugula
  • salt and pepper to taste
  1. boil the potatoes until tender
  2. strain the potatoes and run them under cold water until they are cool
  3. place potatoes in a large bowl and add the celery, pepper and olives
  4. add one large handful of arugula
  5. pour the oil and vinegar on top and mix well
  6. salt and pepper to taste
  7. cover a serving dish with the rest of the arugula, then pour the potatoes on top
  8. dust with sunflower seeds

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