Rainbow Potato Salad with Avocado Dill Mayo

Potato salad is a summertime staple, but the traditional version — heavy on dairy, mayo, and minimal veggies — often feels more like a side of guilt than a celebration of real food. This updated version flips the script: it’s vibrant, nourishing, and packed with color, flavor, and texture.

At the heart of this dish are rainbow baby potatoes and tricolor green beans (think green, yellow, and purple for a stunning visual impact). Boiled until just tender, then cooled and cut into bite-sized pieces, these vegetables form a hearty base that’s rich in fiber, antioxidants, and complex carbs.

But what truly elevates this salad is the avocado dill mayo — a creamy, herbaceous dressing made with ripe avocado, olive oil, lemon juice, fresh dill, and just enough mayo to keep it silky. Garlic powder, pink Himalayan salt, and black pepper round out the flavor. It’s dairy-free, anti-inflammatory, and loaded with healthy fats that support hormones and satiety.

Red onion adds crunch and a subtle sharpness, while briny black olives lend depth and umami. The result? A salad that’s creamy, tangy, fresh, and utterly satisfying — whether served as a side or the star of your plate.

Want to boost the protein? Add a few boiled eggs, shredded chicken, or tempeh cubes and turn it into a complete meal. This is an ideal make-ahead dish for meal prep, picnics, potlucks, or a quick weekday dinner.

Why You’ll Love This Rainbow Potato Salad:

• Naturally gluten-free and dairy-free

• Full of colorful, whole-food ingredients

• Packed with fiber, healthy fats, and antioxidants

• Easy to customize with your favorite add-ins

• Perfect warm or chilled

Wholesome doesn’t have to be complicated. Sometimes, it just means giving your favorite recipes a fresh, nourishing twist — and this salad is proof.

RECIPE

Ingredients:

• 2 lbs rainbow baby potatoes, boiled

• 1 lb rainbow green beans, boiled (green, yellow, and purple varieties)

• ½ small red onion, diced

• 1 cup black olives

For the Avocado Dill Mayo:

• 1 ripe avocado

• ¼ cup olive oil

• ¼ cup mayonnaise

• 1½ tsp pink Himalayan salt

• 1 tsp garlic powder

• 1 tsp ground black pepper

• ½ bunch fresh dill, chopped

• 1 Tbsp lemon juice

Preparation:

1. Boil the potatoes in cold water for about 40 minutes, or until tender. Let them cool, then cut into quarters.

2. In a separate pot, boil the green beans for about 15 minutes. Allow them to cool, then cut into bite-sized pieces.

3. Prepare the avocado dill mayo by blending or whisking together all the dressing ingredients in a bowl until smooth and creamy.

4. In a large bowl, combine the potatoes, green beans, diced red onion, and black olives.

5. Add the avocado dill mayo and mix well until everything is evenly coated.

6. Taste and adjust seasoning if needed.

7. Optional: Add boiled eggs or your preferred protein (e.g., shredded chicken, tofu, or tempeh) to make it a complete meal.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana