Potato Salad with Roasted Red Peppers (Guy Fieri) |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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 |
Directions:
1. 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.
2. 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.
3. 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.
|
|