Potato salad with four color toppings

SouthAmerica July 27, 2017March 18, 2020 aioli, colors, potato salad, south america to the world, southamericatotheworld, sriracha, toppings, Yanira K. Wise

This recipe could be made in many different ways; all are easy and very convenient due to its versatility. The colors on the toppings make it more appealing or fun for kids to eat.

The variations on the toppings will depend on what vegetables you have in hand; there is no need to make an especial trip to the supermarket. For example, the main four colors that are red, yellow, green and white toppings can use simply bell peppers in the great array of colors available.

potato salad with toppings — Potato Salad with four color toppings

Other options for the greens could be avocado pieces, asparagus, green beans, celery, cucumber, cut up nicely or you could use edamame beans.

For the red you could use red bell pepper, cut up tomatoes, or cherry tomatoes.

Yellow colors can come from yellow bell pepper, yellow cherry tomatoes, or corn.

White colors can be from mushrooms, hearts of palm, butter beans, or white asparagus.

Other options for toppings could be black olives, radishes, white carrots, or grapes.

If you have a big family you could turn this into a six-color toppings potato salad. It will look good.

Serves 4

Ingredients

2 big size potatoes boiled, peeled, and cut up into squares

1 10 oz. package of frozen mix vegetables. This time I am using Cascadian Farm organic peas and carrots.

½ cup sweet corn from a can or frozen bag

10 cherry tomatoes chopped

½ avocado cut in cubes

2 hard-boiled eggs cut up (only the egg white)

2 ½ tbsp. Sriracha Aioli, substitute with mayonnaise if you don´t have this

Preparation

Have the potatoes ready in a bowl; to this add the cooked frozen mix. Remember to drain the cooked vegetables in a colander and transfer it into an ice bath to stop the cooking process.

In the meantime get the corn, the tomatoes, the avocado, and the egg whites ready to assemble, following instructions from the can or bag if using frozen vegetables. Remember to keep them separated.

To the bowl with the potatoes add the cooled mix vegetables, the Sriracha Aioli, and mix gently until fully combined.

Transfer this mixture into a serving platter, making sure it is evenly spread, and start adding the toppings one by one.

Enjoy!