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Potato Salad with Roasted Red Peppers

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

  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.