Potato Salad with Roasted Red Peppers Recipe

Name: Potato Salad with Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small red bliss potatoes; Kosher salt; 4 tablespoons canola oil; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 1/2 teaspoon agave syrup; 1 clove garlic, minced; Freshly cracked black pepper; 1/3 cup roasted red peppers, julienned; 1 cup finely sliced scallions, optional garnish

Servings: persons

1
In a medium pot, add the potatoes, some salt and water to cover.
2
Bring to a boil.
3
Cook the potatoes until just tender, 12 to 15 minutes.
4
Strain and halve the potatoes.
5
In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic.
6
Shake vigorously until emulsified.
7
Taste, and season with salt and pepper.
8
To assemble: Combine the potatoes and red peppers in a large mixing bowl.
9
Toss with the vinaigrette.
10
Season with salt and pepper.
11
Garnish with the scallions, if using.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds small red bliss potatoes, Kosher salt, 4 tablespoons canola oil, 1 tablespoon Dijon mustard, and more.

Yes, Potato Salad with Roasted Red Peppers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad with Roasted Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions