Roasted Red Pepper Potato Salad Recipes

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ROASTED RED PEPPER POTATO SALAD



Roasted Red Pepper Potato Salad image

Using prepared dressing and peel-on potatoes, you can have this side dish ready to feed 16 in an hour!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 16

Number Of Ingredients 8

3 lb small red potatoes (about 24)
3/4 cup mayonnaise or salad dressing
1/4 cup zesty Italian dressing
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium green onions, sliced (1/2 cup)
1 clove garlic, finely chopped
1 jar (7 oz) roasted red bell peppers, drained, chopped

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.

Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g

ROASTED RED PEPPER SALAD



Roasted Red Pepper Salad image

Provided by Amy Finley

Categories     side-dish

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

1 lemon
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon chili powder, optional
1 to 2 tablespoons olive oil
2 (12-ounce) jars roasted red peppers, cut in 1/4-inch strips
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.

ROASTED POTATO AND GARLIC SALAD



Roasted Potato and Garlic Salad image

This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.

Provided by Holly

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers
2 medium heads garlic
½ cup olive oil
salt and pepper to taste
⅓ cup balsamic vinegar
⅓ cup olive oil
1 teaspoon dried oregano

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.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g

ROASTED RED PEPPER POTATO SALAD



Roasted Red Pepper Potato Salad image

It's a given you'll get the roasted red pepper fans on board with this potato salad. The garlic, crumbled bacon and grated Parmesan will win over the rest.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 12 servings

Number Of Ingredients 8

2 lb. red new potatoes, quartered
1/4 cup water
1/2 cup KRAFT Real Mayo
2 red peppers, roasted, peeled, deveined and divided
2 cloves garlic
6 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Place potatoes in large bowl. Add water; cover with waxed paper. Microwave on HIGH 15 min. or just until potatoes are tender, stirring after 7 min. Drain; return potatoes to bowl. Cool slightly.
  • Blend mayo, 1 pepper and garlic in blender until smooth. Add to potatoes; mix lightly.
  • Chop remaining pepper. Add to potato mixture along with the remaining ingredients; mix lightly.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ROASTED RED POTATO SALAD



Roasted Red Potato Salad image

A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.

Provided by IcanCook?

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

10 red potatoes, cut into bite-size pieces
olive oil, or as needed
3 hard-cooked eggs, chopped
½ stalk celery, chopped
¼ cup chopped green onion
3 slices cooked bacon, chopped
1 cup mayonnaise
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread potato pieces onto a baking sheet and drizzle with olive oil.
  • Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
  • Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.8 g, Cholesterol 94.9 mg, Fat 29.5 g, Fiber 4.6 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 302 mg, Sugar 3.3 g

ROASTED RED PEPPER SALAD



Roasted Red Pepper Salad image

Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8

4 medium red bell peppers
1 teaspoon extra-virgin olive oil
1 tablespoon capers, rinsed and drained
1/4 cup pitted Kalamata olives
1/2 teaspoon red-wine vinegar
1 teaspoon lemon zest
Coarse salt and ground pepper
Fresh basil leaves, for serving

Steps:

  • Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
  • Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

POTATO SALAD WITH ROASTED RED PEPPERS AND BACON



Potato Salad With Roasted Red Peppers and Bacon image

This potato salad has tons of flavor! When I made this I increased the dressing ingredients slightly. Plan ahead the cooked potatoes need to chill until cold, and the complete salad needs to chill for a minimum of 4 hours, even better if chilled overnight.

Provided by Kittencalrecipezazz

Categories     Potato

Time 7h

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs red potatoes (peeled and cut in half or quarters, depending on the size of potato)
5 -6 slices bacon, cooked to very crisp and crumbled
2 tablespoons white vinegar
2 tablespoons fresh lemon juice
3 -4 green onions, chopped (can use red onions in place of green)
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
3/4-1 cup roasted red pepper (use purchased red peppers from a jar, drained and chopped)
salt and black pepper

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.

Nutrition Facts : Calories 382.3, Fat 19.7, SaturatedFat 5.4, Cholesterol 23.9, Sodium 631.6, Carbohydrate 44.9, Fiber 4.4, Sugar 4.3, Protein 7.5

NEW POTATO & ROASTED PEPPER SALAD



New potato & roasted pepper salad image

James Martin's hearty salad is full of flavour and it couldn't be easier to make - substantial but with a minimum of preparation

Provided by James Martin

Categories     Dinner, Lunch, Side dish, Supper

Time 25m

Number Of Ingredients 8

450g new potatoes , halved
6 tbsp olive oil
juice of ½ lemon
1 tbsp wholegrain mustard
2 x 150g balls mozzarella , drained and torn
180g bag baby leaf spinach
200g tub roasted peppers in olive oil, drained and torn
handful of fresh basil

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.

Nutrition Facts : Calories 517 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.09 milligram of sodium

ROASTED POTATO SALAD



Roasted Potato Salad image

I pack this delicious potato salad in a cooler to dish up cold at picnics, or transfer it to a slow cooker to serve warm for church potlucks. -Terri Adams, Kansas City, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 9 servings.

Number Of Ingredients 12

6 cups water
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1 large whole garlic bulb
2 pounds small red potatoes, quartered
1/4 cup chicken broth
2 medium sweet red peppers, cut into large chunks
2 green onions, sliced
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened., Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes. , Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD



Roasted Potato, Garlic, and Red Pepper Salad image

Categories     Salad     Garlic     Potato     Side     Roast     Basil     Bell Pepper     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 garlic cloves, unpeeled
3 pounds small boiling potatoes (white, red, or fingerling)
2 red bell peppers
3 1/2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Suggested additions: olives, pine nuts, goat cheese, grilled chicken, tuna, or prosciutto

Steps:

  • Preheat oven to 450° F.
  • Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
  • In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.

ROASTED RED PEPPER POTATO SALAD (VEGAN)



Roasted Red Pepper Potato Salad (Vegan) image

This is a recipe inspired by the only commercial potato salad I've ever liked, courtesy of my local food co-operative! It is delicious and you'll never miss the old standard version!

Provided by Veggie_Girl

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 lbs red potatoes
2 tablespoons red onions, diced
1 large red pepper, roasted and diced
3/4 cup vegan mayonnaise (I am in love with Vegenaise!)
1 tablespoon white wine vinegar
1 tablespoon spicy brown mustard
2 tablespoons dill weed
1 tablespoon garlic powder
salt and pepper, to taste
paprika

Steps:

  • Clean potatoes and cut into bite size chunks. Steam potatoes until tender, approximately 20 minutes. When finished, place in large bowl and allow to cool.
  • When potatoes are cool, add red onion and red pepper to bowl. Stir to mix and set aside.
  • In a smaller bowl, mix vegan mayo, white wine vinegar, brown mustard, and spices (EXCEPT paprika). Mix well and fold into potato mixture. Sprinkle with paprika (or, if you like some heat, cayenne pepper) and serve.

POTATO SALAD WITH ROASTED RED PEPPERS



Potato Salad with Roasted Red Peppers image

Categories     Salad     Potato     Side     Steam     Fourth of July     Picnic     Quick & Easy     Mayonnaise     Bell Pepper     Sour Cream     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch-thick slices
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
3/4 cup finely chopped onion
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1/2 cup finely chopped drained roasted red peppers from jar

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.)

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From belazu.com


BEST ROASTED CORN & PEPPER POTATO SALAD RECIPES - FOOD NETWORK
2010-06-22 A recipe for making the best Roasted Corn & Pepper Potato Salad. ADVERTISEMENT. IN PARTNERSHIP WITH. canada day. Roasted Corn & Pepper Potato Salad. by Matt Dunigan. June 22, 2010. 3.7 (23 ratings) Rate this recipe YIELDS. 6 servings. ADVERTISEMENT. Ingredients. 2. lb(s) new potatoes par boiled and cooled. 3. ears of corn, …
From foodnetwork.ca


SWEET CORN AND ROASTED RED PEPPER POTATO SALAD - THE …
2012-07-03 GRILLED CORN AND ROASTED RED PEPPER POTATO SALAD Yield: about 6 servings. 2.5 pounds small potatoes 2 red bell peppers 1/2 cup Greek yogurt 1 teaspoon ancho chile powder 1 teaspoon sea salt 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 2 ears sweet corn 5 green onions, rinsed and sliced 1/2 cup torn basil leaves 1/4 cup coarsely …
From theyearinfood.com


ROASTED VEGETABLE ORZO SALAD - FED & FIT
2022-07-06 Preheat your oven to 375°F. Roast the veggies. Chop your vegetables into 1-inch pieces, then toss with olive oil, salt, and pepper. Spread the veggies evenly on a baking sheet and roast for 45 minutes. Cook the orzo. Cook the orzo according to the package instructions, then drain and rinse.
From fedandfit.com


ROASTED RED PEPPER & POTATO SALAD - A PRETTY LIFE IN THE SUBURBS ...
Jun 24, 2014 - This Pin was discovered by Jennyfer. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


POTATO SALAD WITH ROASTED RED PEPPERS - FOOD NETWORK
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.
From foodnetwork.co.uk


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