Indulge your taste buds in a delightful culinary journey with our Roasted Red Pepper Potato Salad, a vibrant and flavorful dish that combines the goodness of roasted red peppers, tender potatoes, and a tangy dressing. This tantalizing salad boasts a medley of textures, from the crispy roasted peppers to the soft and fluffy potatoes, complemented by a zesty dressing that elevates the flavors to new heights. Our recipe collection also offers variations to suit your preferences, including a creamy avocado dressing for a rich and luscious twist, and a tangy lemon-herb dressing for a refreshing burst of flavor. Whether you're seeking a vibrant side dish for your next barbecue or a hearty and satisfying main course for lunch, our Roasted Red Pepper Potato Salad is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
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.
ROASTED RED PEPPER POTATO SALAD (VEGAN)
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
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.
ROASTED SWEET POTATO SALAD WITH RED PEPPER VINAGRETTE
I LOVE sweet potatoes, and this is quite possible the most brilliant combination of flavors with sweet potatoes I have ever seen. Unlike a traditional potato salad, which is best chilled, this is best served slightly warm or at room temperature. It's a delicious paring with just about anything southwestern, but also goes well with salmon.
Provided by AllergyGirl
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.
- Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth.
- Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.
Nutrition Facts : Calories 374.7, Fat 27.5, SaturatedFat 3.8, Sodium 79.9, Carbohydrate 31.1, Fiber 6.1, Sugar 7.2, Protein 3.2
ROASTED RED PEPPER POTATO SALAD
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
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
Tips:
- For the best flavor, use fresh, ripe red bell peppers. Roast them until they are slightly charred and softened.
- If you don't have time to roast your own red peppers, you can use jarred roasted red peppers. Just be sure to drain them well before using.
- Use a variety of potatoes for a more interesting texture and flavor. Baby potatoes, Yukon Gold potatoes, and red potatoes all work well.
- Don't overcook the potatoes. They should be tender but still hold their shape.
- Use a good quality mayonnaise. Homemade mayonnaise is best, but you can also use a store-bought brand that you like.
- Add some fresh herbs, such as parsley, basil, or chives, to the potato salad for extra flavor.
- Serve the potato salad warm or at room temperature. It can also be chilled for a few hours before serving.
Conclusion:
This roasted red pepper potato salad is a delicious and easy-to-make dish that is perfect for potlucks, picnics, and summer gatherings. It is also a great way to use up leftover roasted red peppers. With its vibrant colors and flavors, this potato salad is sure to be a hit with everyone who tries it.
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