Pepper And Potato Salad Recipes

HERBED POTATO SALAD

Steps:

• For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
• For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
• Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

POTATO SALAD WITH ROASTED RED PEPPERS

Steps:

• 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.

PEPPER PEA SALAD

Steps:

• In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.

CHIPOTLE PEPPER POTATO SALAD

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes., In a small bowl, combine the mayonnaise, lime juice, chipotle peppers and adobo sauce, garlic, lime zest, cumin, salt and pepper. Pour over potato mixture and toss to coat. Refrigerate for 1 hour or until chilled.

AMERICAN POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

POTATO, PEPPER AND ARUGULA SALAD

Steps:

• Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
• Wash and trim stems from arugula, and dry it; cut coarsely.
• Rinse and dice red pepper.
• In serving bowl, mix mayonnaise, capers and red pepper.
• When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.

POTATOES, PEPPER AND TOMATO SALAD

Steps:

• Scrub but do not peel potatoes. Cover with water and cook in a covered pot until potatoes are tender, about 15 to 20 minutes.
• Wash, trim, seed and cut whole peppers into julienne strips, then cut strips into quarters and place in serving bowl.
• Wash, trim and dice tomatoes and add to peppers.
• Pit olives and cut up; add to bowl.
• Wash, dry and chop oregano and add to bowl.
• Stir in oil and vinegar.
• When potatoes are cooked, drain and cut into small dices. Stir into bowl and mix to coat with dressing. Season to taste with pepper.

POTATO SALAD WITH ROASTED RED PEPPERS AND BACON

Steps:

• Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
• In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
• Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
• Drizzle with the lemon/vinegar mixture.
• Cover and chill for about 2 hours or more, or until cold.
• In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
• After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
• Pour over the dressing and mix to combine.
• Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.

POTATO SALAD WITH ROASTED RED PEPPERS

Steps:

• Steam potato slices just until tender, about 15 minutes. Transfer to large bowl. Drizzle with vinegar and lemon juice. Toss gently to coat. Cool to room temperature.
• Combine next 5 ingredients in small bowl; whisk to blend. Pour dressing over cooled potatoes. Add red peppers. Toss gently to mix. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

POTATO SALAD WITH OLIVES AND PEPPERS

Steps:

• Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil.
• Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.

ROASTED POTATO AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
• Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

NEW POTATO & ROASTED PEPPER SALAD

Steps:

• Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.
• Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.

ROASTED RED PEPPER POTATO SALAD

Steps:

• Place potatoes in 4-quart saucepan or Dutch oven. Add enough cold water to cover 1 inch over potatoes. Heat to boiling. Reduce heat to medium; simmer uncovered 15 to 20 minutes or until potatoes are fork-tender. Drain potatoes; rinse with cold water. Place in single layer in 15x10x1-inch pan; refrigerate until cooled, about 30 minutes. Cut cooled potatoes into eighths (bite-size wedges).
• In large serving bowl, mix remaining ingredients. Gently fold in potatoes. Serve immediately, or cover and refrigerate until serving time.