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
Details
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.
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