ROASTED RED PEPPER POTATO SALAD
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
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
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
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 POTATO, GARLIC, AND RED PEPPER SALAD
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
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.
PEPPER AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
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.
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.
POTATO SALAD WITH ROASTED RED PEPPERS AND BACON
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
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
POTATO SALAD WITH OLIVES AND PEPPERS
Categories Salad Herb Olive Pepper Potato Side Picnic Vegetarian Backyard BBQ Bell Pepper Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
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.
NEW POTATO & ROASTED PEPPER SALAD
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
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
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