Potato Salad with Roasted Bell Peppers

Potato Salad with Roasted Bell Peppers

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  • Prep Time


  • Total Time


  • Servings



  • 7

    cups cubed unpeeled Yukon gold potatoes (about 3 lbs.)

  • 3

    large red bell peppers

  • ¾

    cup sliced green onions

  • ½

    cup finely chopped fresh cilantro

  • ¼

    cup thinly sliced shallot

  • cup fresh lime juice

  • ¾

    teaspoon salt

  • ½

    teaspoon pepper

  • 2

    tablespoons olive oil


Place potato in a large saucepan; add water to cover and bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain and let cool. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil lined baking sheet; flatten with palm of hand. Broil 3 inches away from heat for 12 minutes or until blackened and charred. Place in a zip-top heavy duty plastic bag and seal; let stand 15 minutes. Peel and discard skins; cut into 1 inch pieces. Combine potato bell pepper green onion cilantro and shallot in a large bowl; toss gently set aside. Combine lime juice and next three ingredients in a bowl; stir well. Pour over potato mixture; toss gently. Cover and chill.


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