Potato Salad with Roasted Red Peppers

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 pounds small red bliss potatoes
  • Kosher salt
  • 4 tablespoons canola oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon agave syrup
  • 1 clove garlic, minced
  • Freshly cracked black pepper
  • 1/3 cup roasted red peppers, julienned
  • 1 cup finely sliced scallions, optional garnish
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.


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