Easy Rainbow Potato Salad… for Breakfast. Yep I Admit It!

It’s summer time and with access to a pool, my apartment has become a relaxing haven for myself and a few close friends to escape the heat of New York City on the weekend.

With company coming, I like to get up early and get dishes squared away, so I can relax with everyone else. My Potato Salad came together so nicely, I have very little shame in admitting I left extra behind in my prep bowl to scoop up a few bites at 8:30am!

Rainbow Potato Salad
Rainbow Potato Salad

Rainbow Potato Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • Salt & Pepper (to taste)
  • 1/4 cup olive oil
  • Juice from 1 Lemon
  • 1/2 tsp. cider vinegar
  • 2 fine chopped scallions
  • 2 Tbsp. of Mayo
  • 1 Tbsp. Red Onion Diced (optional)
  • 2 drops hot sauce (optional)
  • 6-7 medium Gold Potatoes cubed (skins on)
  • 1 Rainbow Carrot cleaned and sliced thinly with a peeler
  • Parsley, Cilantro even Basil for plating (optional)


  1. Toss in a pot and fill with water till the potatoes covered.
  2. Bring pot to a boil, reduce to medium and cook till the potatoes easily slide off a fork when poked.
  3. Meanwhile in a heat safe bowl, whisk remaining ingredients dressing
  4. Drain potatoes, toss in with dressing, mix to combine.

Taste and adjust the dressing as necessary.

The only real secret: Make sure you dress the potatoes while hot allowing them to soak up all the flavors and provide that creamy texture.

Happy Holiday weekend!


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