Taste The Rainbow Potato Salad

Potato salad has never been one of my favourite things. For years I avoided it like the plague, due to my immense dislike for eggs. I had to listen to everyone rave about the potato salad at countless BBQ’s throughout my life, which eventually piqued my interest enough to give my mom’s potato salad a try. Turns out I actually liked the taste…as long as I avoided all of the pieces of egg white mixed in there.


I went on this way for quite some time – taking my scoop of potato salad, and diligently eating around any trace of egg white I could find. The texture just didn’t make sense, and ruined what was otherwise a perfectly delicious dish. And yes, I know those egg yolks were lurking in there as well, but they would get all mashed up in the salad, so you couldn’t tell. I assume they added to it’s flavour.


A few weeks ago I was at the boyfriend’s parent’s house for a BBQ, where his mom has made her potato salad that the whole family was gaga for. Not wanting to be rude, I served myself a scoop, and found nary an egg white in any bite. Peculiar. Like any good foodie, I asked what she put in her salad (not only to satisfy my curiosity, but to perhaps make some for her son one day as well), and she listed off the usual suspects – potatoes, egg, Miracle Whip, celery, etc. She did add a few ingredients I was not accustomed to – radish, carrots, and dill pickles. But what got the wheels spinning in my head was when she mentioned she grated the pickles into the salad. Hmmm…if you can grate pickles in, I bet you could grate the hard boiled eggs in, and make those whites almost disappear! I made a mental note I try this out later.


Fast forward a few weeks to my birthday weekend, where we took a trip to the local farmer’s market. A vendor was selling gorgeous organic new potatoes from the Pemberton Valley, and I couldn’t pass up buying a small bag of yellow, red, and purple nuggets. I mean, look how pretty they are!


With the weather being insanely hot, there was no way I was heating up the oven to roast these gems. Then I remembered – I needed to try making potato salad using my new found ideas!


Confession – I had never hard boiled an egg before. I had to call my mom to ask her how to do it. 33 years old, and just learning how to hard boil an egg. But check it out – no ugly green ring!


I wanted to try and recreate the salad my boyfriend’s mom had made, with my own little tweaks, so I assembled the necessary ingredients.


I got my potatoes quartered and cooking. Here’s a tip – use the steamer basket to cook your potatoes. Keeps them from getting water logged.


Once my potatoes had cooled, I set out mixing, chopping, tasting, and adjusting until I had what I deemed a pretty damn good potato salad.


Not gonna lie – I totally patted myself on the back on this one. And the boyfriend gave it the thumbs up – he thought it was pretty close to his mom’s original. I just kept my potatoes chunky and with the skins on because I like the texture that way (and you keep more of the nutrients too).


Taste The Rainbow Potato Salad

serves 4 – 6

Liven up your next BBQ with this stunning potato salad – three colours of potatoes combine with carrots, radishes, and celery to bring the colours of the rainbow to your plate. Perfect as a side, but also hearty enough for a meal. 


  • 2 lbs of new potatoes (use a mixture of colours if you can)
  • 3 eggs
  • 1 carrot, grated
  • 2-3 stalks celery, diced
  • 5-6 radishes, grated
  • 3 green onions, finely chopped
  • 4 dill pickles, grated
  • 1/2 cup mayonnaise
  • 1/3 cup plain Greek yogurt (I used 2%)
  • 3 tbsp dijon mustard
  • salt & pepper to taste

1. Quarter your potatoes (or more if they are larger), and cook until just fork tender (I recommend steaming them, but you can boil them too). Set aside to cool.

2. Hard boil your eggs – place your eggs in a saucepan, cover with water, and bring to a boil. Set the timer for 7 minutes, then remove the eggs, and place the saucepan in the sink. Run cold water over the eggs (without draining) until they are cool. Peel and set aside.

3.  In a large bowl, combine the carrot, celery, radishes, green onion, pickles, mayonnaise, Greek yogurt, and dijon mustard. Grate in your eggs, and mix thoroughly so that very few pieces of egg are visible (unless you like them, then you can mix less).

4. Add your potatoes, and combine gently so as not to break up the potatoes too much. Season with salt and pepper, and allow to sit in the fridge for a few hours so the flavour can meld. Then enjoy!

Note – although this dish looks pretty with multiple coloured potatoes, you can use all one colour. New potatoes are a good choice because their skin is thin, and you don’t need to peel them.


Tags: , , , , , ,

Categories: BC, Dinner, Local, Lunch, Recipe, Side Dish, Vegetarian


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5 Comments on “Taste The Rainbow Potato Salad”

  1. August 21, 2012 at 2:28 am #

    Beautiful looking salad!

  2. August 21, 2012 at 6:53 am #

    Looks great, Marianne!


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