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Chia Rainbow Potato Summer Salad

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Tired of boring potato salad? Need something that can do without refrigeration for a picnic? Try this super rainbow...
Picture of Rainbow Potato Salad

Purple, pink & yellow potatoes, red tomatoes, green basil & fresh corn make a bright, fresh side dish.

Tired of boring potato salad? Need something that can do without refrigeration for a picnic?
Try this super rainbow salad! Colorful potatoes make it fun, and add more nutrients too. Remember, purple fruits & veggies (along with chia seeds) have anthocyanins, the dark plant pigments that fight free radical damage for you.
Purple, yellow and red tiny potatoes have so much color appeal, that it makes “plain old” white potato salad seem bland in comparison. Without mayo or dairy, it's vegan too. Of course, the chia in the dressing helps blend the flavors, and adds protein without any meat.

Ready in
About 20 m
294
Calories Per Serving
Makes
4 small potato salad side dishes

Notes

The time is 'about 20 minutes' because sometimes the red potatoes are larger and take a little longer to cook. You don't need to use spinach, any light-tasting greens will work.

Ingredients

For the Salad

  • 1 Pound Tri-color potatoes (Red-yellow-purple)
  • 3 Tomatoes
  • 2 Ears of yellow corn
  • 1/4 Cup Chopped red onion
  • 7 Basil Leaves (Slivered)
  • 2 Cups Greens of choice (spinach shown)

For the Dressing

  • 3 Tablespoons Balsamic Vinegar
  • 1/4 Cup Olive Oil
  • 1/2 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Agave Nectar
  • 1 Teaspoon Dry Chia Seeds

Directions

For the Salad

Begin by boiling the potatoes in a large covered saucepan. The purple potatoes seem to cook more quickly, therefore remove them a little earlier than the other potatoes. These small, colorful potatoes have thin skins, so you won't need to peel them. Do the fork test after 10 minutes to determine how much longer the potatoes will require to be just tender.

In the meantime, prepare the tomatoes by cutting into bite-size pieces & removing the seeds, chop the onion, sliver the fresh basil leaves and husk the corn. At this time you can prepare the dressing in a small cup by following the dressing directions. (All can be done while waiting for the potatoes to cook)

Once the potatoes have cooked, remove them to cool and place the corn into the boiling water for about 3 minutes. Quarter the potatoes if large, or just cut in half the smaller ones so they’re bite-size. De-cob the corn. Place all the vegetables in the bowl and dress with the vinaigrette. Stir gently with a large fork or spoon to coat all of the vegetables with the dressing. Chill until ready to serve.

For the Dressing

To make the dressing, just combine all dressing ingredients in a small cup and mix briskly with a fork to combine. Let it stand at least 10 minutes in the refrigerator, so that the chia seeds can help mix the flavors.

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Nutritional Facts

Total Fat
15g
23%
Sugar
10g
N/A
Saturated Fat
2g
11%
Protein
6g
11%
Carbs
38g
13%
Vitamin A
101µg
11%
Vitamin B6
0.5mg
24.4%
Vitamin C
45mg
75%
Vitamin E
3mg
14%
Vitamin K
171µg
100%
Calcium
48mg
5%
Fiber
6g
22%
Folate (food)
59µg
N/A
Folate equivalent (total)
58µg
15%
Iron
2mg
11%
Magnesium
77mg
19%
Monounsaturated
10g
N/A
Niacin (B3)
3mg
14%
Phosphorus
157mg
22%
Polyunsaturated
2g
N/A
Potassium
938mg
27%
Riboflavin (B2)
0.1mg
6.1%
Sodium
68mg
3%
Sugars, added
0.6g
N/A
Thiamin (B1)
0.2mg
15%
Zinc
0.9mg
5.8%