Rainbow Potato Salad

We received blue potatoes in our CSA bag this week, so I decided to combine them with other potatoes (white, gold and red) to make potato salad. I wrote down my ingredients as I went along. Use them as a guideline, but feel free to add, omit or adjust to taste as you please.

Rainbow Potato Salad

2 pounds mixed potatoes, cut into bite sized pieces (use white, red, blue and/or gold)
3/4 cup mayo or Miracle Whip, whichever you prefer

1/4 cup French onion dip or sour cream
2 oz. jar diced pimiento, drained
1/4 cup diced red onion
3 Tablespoons dill pickle brine
2 Tablespoons chopped dill pickle
2 Tablespoons Dijon-style mustard
1/4 teaspoon dill weed

Boil potatoes in just enough salted water to cover them, just until fork-tender. If using blue potatoes, boil them in a separate pan.

While potatoes cook, combine remaining ingredients for dressing.


Drain cooked potatoes and combine in large boil; toss to mix colors evenly.


Stir in about 1/4 cup of dressing immediately to keep potatoes from sticking together as they cool.

Allow potatoes to cool to room temperature, then stir in half of remaining dressing. Cover salad and chill in refrigerator at least 1 hour, but preferably longer. Cover and chill remaining dressing.

Stir in remaining dressing just before serving potato salad.

Makes about 6 servings.