Recipe courtesy of Guy Fieri
Potato Salad with Roasted Red Peppers
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 212
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 445 mg
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 212
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 445 mg
Ingredients
Directions
- In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
- In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
- To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.
My Private Notes
Show:
Guy's Big Bite
Episode:
Creamy and Comforting Classics
Categories:
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