This potato salad is slightly more traditional than my Tangy Potato-Avocado Salad, but still has a little zing to it courtesy of the white vinegar and dill pickle, and I love that the leftovers can easily find their way into the next morning’s breakfast.
Note: these mini “rainbow” potatoes can be a little pricey, so I generally only go for them when I spot them on sale (these were from Costco). But the salad is just as good – if maybe a little less pretty – with regular old new potatoes.
RAINBOW POTATO SALAD
What you need:
1 small bag rainbow potatoes, quartered and boiled until tender
2 sticks celery, finely chopped
1 small dill pickle, finely minced
2 scallions, chopped
1/2 cup mayonnaise
2 tbsp mustard (whatever kind you prefer; I think that coarse-ground mustard is best)
Splash of white vinegar
Salt and pepper to taste
What you do:
Combine all ingredients in a large bowl and mix well.
And then this was the DIY breakfast burrito platter I made for the next morning’s brunch: leftover skirt steak, scrambled eggs, sliced avocado, tortillas, and a potato hash made with the remainder of the Rainbow Potato Salad.
RAINBOW POTATO HASH
Cut the leftover Rainbow Potato Salad into smaller cubes. Saute 1/2 onion in olive oil until tender, then add the potato salad and sauté until heated through.
