New Potato, Red Pepper and Chive Salad

1. 1

   Steam the potatoes until tender (about 20 minutes).

2. 2

   While the potatoes are cooking, cut the pepper into quarters, remove the stem and seeds and place the pepper face down on a broiling rack.

3. 3

   Broil until skin is charred.

4. 4

   Place in a paper bag a few minutes, then peel off the skin.

5. 5

   Cut the pepper into dice.

6. 6

   Make the dressing.

7. 7

   Place the mustard in a bowl large enough to hold the potatoes.

8. 8

   Peel the garlic and crush it into the mustard with a fork.

9. 9

   Add the vinegar, salt and pepper.

10. 10

    Gradually beat in the olive oil, creating an emulsion.

11. 11

    When the potatoes are cooked, remove the garlic from the dressing.

12. 12

    Add the potatoes and diced pepper and toss thoroughly.

13. 13

    Add the chives and serve the salad at room temperature.

14. 14

    Correct seasoning just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.