Recipe type: side dish

Prep time: 15 min

Total time: 90 min

Serves: 2-4

Eating a rainbow of colorful foods is a great way to ensure you are getting a large variety of nutrients for better health! Our farms have potatoes of all colors in season and a simple potato salad is a great way to cook them and get their rainbow of nutritional value!

Potatoes are an excellent source of vitamin C and a good source of fiber and iron. It is anthocyanins that give purple potatoes their purple hue. These purple pigments are antioxidants that may reduce your risk of heart disease and certain kinds of cancer.

Recipe adapted from

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2 cups rainbow potatoes

1 tsp salt

5 tbsp mayonnaise or vegan mayo

3 tbsp pickle juice

¼ tsp paprika

¼ cup celery, thinly sliced

salt and pepper to taste


Scrub the potatoes and cut into bite sized pieces. In a large pot, cover the potato pieces with cold water and 1 tsp salt. Bring to a boil over high heat. Turn down the heat to a simmer and cook until tender, about 10 minutes. Do not overcook. Drain and place the potatoes in a bowl.

In a small bowl, combine the vegan mayo, pickle juice, paprika and a pinch of salt and pepper. Mix well. Pour over the warm potatoes. Cool the potatoes and dressing in your refrigerator, until they are room temperature, about 10 minutes.

Gently mix in celery. Taste and adjust seasoning. Refrigerate for at least one more hour before serving. Enjoy!

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