Name: Potato Salad with Roasted Red Peppers
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
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

Watch how to make this recipe.

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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Potato Salad with Roasted Red Peppers

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