Potato Salad with Roasted Bell Peppers

By Mother

Ingredients

• 7 cups cubed unpeeled Yukon gold potatoes (about 3 lbs.)
• 3 large red bell peppers
• 3/4 cup sliced green onions
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup thinly sliced shallot
• 1/3 cup fresh lime juice
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil

Preparation

Step 1

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.