Potato Salad with Roasted Red Peppers

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium
905g small red bliss potatoes
Kosher salt
4 tbsps canola oil
1 tbsp Dijon mustard
1 tbsp white wine vinegar
½ tsp agave syrup
1 clove garlic, minced
Freshly cracked black pepper
⅓ cup roasted red peppers, julienned
1 cup finely sliced scallions, optional garnish
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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