Peppered Potato Salad Recipes

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.

Steps:

• Put the potatoes, garlic and bay leaf in a saucepan; cover with water and season with salt. Bring to a boil, lower the heat and simmer until almost tender, about 5 minutes. Drain, discarding the bay leaf; transfer the potatoes to a bowl (halve any that are large). Add the peppers and scallions; drizzle with 2 tablespoons olive oil, season with salt and toss.
• Preheat a grill to medium. Grill the vegetables, turning occasionally, until the potatoes are tender and the peppers and scallions are charred, 3 minutes for the scallions and 5 to 6 minutes for the potatoes and peppers. Transfer to a cutting board to cool slightly.
• Scrape the skin off the peppers with a paring knife and cut them into large chunks; coarsely chop the scallions. Combine the potatoes, peppers and scallions in a serving bowl. Drizzle with the vinegar and the remaining 3 tablespoons olive oil. Sprinkle with the parsley and season with salt; toss.

Steps:

• Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
• Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.

Steps:

• Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
• Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

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.

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
• Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

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.

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.

Steps:

• Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
• Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

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.

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.

Steps:

• In a medium sauce pan boil potatoes over MedHi/High heat 10-15 minutes or until just fork tender.
• Drain and rinse with cool water to stop cooking process.
• Pour into large bowl and set aside to finish cooling.
• In a medium bowl mash boiled egg yolks and pickle juice together with a fork.
• The juice helps to dissolve the egg yolk.
• Mix in Mayo, dill pickle, sweet relish, onion, celery, red bell pepper and both mustards.
• Add Egg Whites (I like to dice into 1/2 pieces) to cooled potatoes.
• Add Dressing mixture gently stirring to cover all potatoes.
• Top with black pepper to taste.
• Refrigerate, 30 minutes, the longer it has to mingle the better it gets.
• It's even better the next day.
• Prep.
• time does not include refrigeration.

Steps:

• Cook the potatoes in plenty of boiling salted water until tender, about 15 mins. Drain and allow to cool for 10 mins. Make the dressing by mixing the mayo with most of the chives.
• Scatter half the watercress across a big platter or plate, chop the rest roughly and mix with half of the mackerel, the potatoes and mayo. Toss so that everything is covered in the dressing.
• Pile the mackerel-potato mix on top of the watercress, then top with the rest of the mackerel and chives.

Steps:

• Trim any fat from lamb.
• Combine lamb and peppercorns in a bowl.
• Add Lamb, in batches to heated grill or BBQ; cook until brown (and your likeness ie; Medium) and tender.
• Slice Lamb.
• Boil, Steam or Microwave Potatoes until tender.
• Dressing: Combine all ingredients in jar; shake well.
• Combine hot potatoes with lamb, shallots, spinach, basil and dressing in a bowl; toss gently.

Steps:

• Scrub potatoes; do not peel.
• Cube potatoes and boil in salted water until fork tender, about 15 minutes. Drain and cool.
• Finely chop yellow onion and all peppers; combine in a bowl; add cooled potatoes.
• Sprinkle salt to taste.
• Add mayonnaise and mix thoroughly.
• Spoon and press into a small bowl; level top with spoon.
• Sprinkle with cayenne pepper.
• Refrigerate for at least 1 hour to blend flavors.

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.

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.

Steps:

• Soak chili peppers in enough boiling water to cover for 30 minutes.
• In large pot boil potatoes, mint and 1/4 tsp salt until tender.
• While boiling, using a mortar or potato masher, crush garlic, chilies and coarse salt until it becomes a paste.
• Dressing: Add lime juice, zest, olive oil, mustard and lemon pepper.
• Drain potatoes and transfer to a large bowl.
• Pour dressing over hot potatoes and coat well.
• Garnish with chives and cilantro leaves.

Steps:

• Scrub but do not peel potatoes. Cover with water and cook in a covered pot until potatoes are tender, about 15 to 20 minutes.
• Wash, trim, seed and cut whole peppers into julienne strips, then cut strips into quarters and place in serving bowl.
• Wash, trim and dice tomatoes and add to peppers.
• Pit olives and cut up; add to bowl.
• Wash, dry and chop oregano and add to bowl.
• Stir in oil and vinegar.
• When potatoes are cooked, drain and cut into small dices. Stir into bowl and mix to coat with dressing. Season to taste with pepper.

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.)