Loading Video...

Potato Salad with Roasted Red Peppers

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Share This Recipe


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


  1. 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. 
  2. 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. 
  3. 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.
Potato Salad with Soy Vinaigrette
15m Easy 100%
Sour Cream and Onion Potato Salad
33m Easy 92%
Warm Potato Salad with Tuna and Bacon
19m Easy 96%
New Potato Salad with Fennel and Spring Peas
15m Easy 100%