Potato Salad With Red Bell Peppers Caper And Cilantro Recipes

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PERFECT POTATO SALAD WITH CAPERS



Perfect Potato Salad With Capers image

Make and share this Perfect Potato Salad With Capers recipe from Food.com.

Provided by Kata Zlata

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs potatoes, unpeeled, washed
4 hard-boiled eggs (optional)
4 tablespoons white wine
3 tablespoons balsamic vinegar
8 tablespoons olive oil
2 tablespoons mustard
2 tablespoons capers
3 small pickled cucumbers, cut into strips
parsley, chopped
chives, chopped
salt
pepper

Steps:

  • Cook potatoes, whole, unpeeled for 30-40 minute Peel it, while still warm, cut into small cubes.
  • Put it into deep dish, add wine.
  • Add capers, cucumbers, parsley, chives, eggs.
  • Separately mix vinegar, mustard and oil, salt and pepper to taste. Pour it in the same deep dish.
  • Mix it carefully.
  • Serve, season with lemon and parsley leaves.

Nutrition Facts : Calories 441.9, Fat 27.5, SaturatedFat 3.8, Sodium 230.2, Carbohydrate 42.7, Fiber 5.4, Sugar 3.8, Protein 5.1

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD



Roasted Potato, Garlic, and Red Pepper Salad image

Categories     Salad     Garlic     Potato     Side     Roast     Basil     Bell Pepper     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 garlic cloves, unpeeled
3 pounds small boiling potatoes (white, red, or fingerling)
2 red bell peppers
3 1/2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Suggested additions: olives, pine nuts, goat cheese, grilled chicken, tuna, or prosciutto

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.

POTATO SALAD WITH ROASTED RED PEPPERS



Potato Salad with Roasted Red Peppers image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

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

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.

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