Time 25m Yield 6 servings Number Of Ingredients 8 Steps:
Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.
Time 45m Yield 6 Number Of Ingredients 8 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.
Time 2h25m Yield 8 Number Of Ingredients 8 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.
Time 30m Number Of Ingredients 8 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.
Time 1h Yield 16 Number Of Ingredients 8 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.
Time 25m Number Of Ingredients 8 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.
Time 7h Yield 6 serving(s) Number Of Ingredients 11 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.
Yield Makes 6 servings Number Of Ingredients 7 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.
Yield Makes 6 servings Number Of Ingredients 9 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.)
Time 45m Yield 6 serving(s) Number Of Ingredients 7 Steps:
To roast vegetables: Preheat oven to 400°. Wrap peeled garlic cloves together in foil with a few drops of olive oil and put in oven for the same time you will be roasting the peppers and potatoes, around 35 minutes. Cut potatoes in half and cut red peppers into half inch pieces. In a large bowl, toss potatoes, bell peppers and 3 TBS olive oil, along with salt and pepper to taste. Arrange potatoes and bell peppers in one layer, divided amongst 2 shallow baking pans. Roast in the middle and lower third of the oven, switching positions of the pans halfway through the roasting time, for a total of 35 minutes, or until potatoes are golden brown and tender. To make salad: After potatoes are done,remove pans from oven and immediately toss roasted potatoes and peppers with 2 TBS balsamic vinegar. Cool and remove garlic from foil. Squeeze cloves into a small bowl and mash with a fork with remaining 1/2 TBS olive oil and 1 TBS balsamic vinegar. Toss together with potatoes and peppers. Just before serving, add fresh basil. Serve at room temperature. Optional items you could add for a main dish meal: goat cheese, toasted pine nuts, grilled chicken, grilled tuna, etc.
More about “potato salad with roasted red peppers recipes”
Time 45m Yield 12 servings Number Of Ingredients 8 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.
