Best Pepper And Potato Salad Recipes

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD

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.

PEPPER AND POTATO SALAD

Steps:

• Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

GRILLED SWEET POTATO AND RED PEPPER SALAD

Steps:

• For dressing, in a small bowl, whisk the first seven ingredients; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill red peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently. Immediately place peppers in a large bowl; cover and let stand for 15 minutes. , Meanwhile, in a shallow bowl, drizzle sweet potato slices with 2 tablespoons dressing; toss to coat. Set remaining dressing aside. Arrange potato slices on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 5-6 minutes on each side or until tender. Cut into bite-size pieces., Peel off and discard charred skin from peppers; seed and coarsely chop. In a large bowl, combine the potatoes, peppers, celery, onions and cilantro. Whisk the reserved dressing; pour over salad and toss to coat. Serve at room temperature.

POTATO, SPINACH AND RED BELL PEPPER SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Steam potatoes just until tender, about 7 minutes. Transfer potatoes to large bowl. Char bell pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper. Transfer to bowl with potatoes.
• Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon. Add warm vinaigrette to potato mixture. Mix in celery and spinach. Season to taste with salt and pepper and serve.

2 TERRIFIC SALAD SIDES: 3 BEAN SALAD AND POTATO SALAD WITH SWEET RED PEPPER AND ONION

Steps:

• Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot. Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside.
• When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot. Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl.
• In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve.

BLACK PEPPER AND CORIANDER-CRUSTED TUNA WITH ORANGE AND FENNEL-ROASTED POTATO SALAD

Steps:

• Preheat the oven to 450°F.
• Cut the potatoes into wedges and drop them onto a cookie sheet. Coat the potatoes in 3 tablespoons of the EVOO. Season the spuds with the grill seasoning. Roast the potatoes, turning them once, for 25 minutes, until tender and brown at the edges and a bit crusty.
• In a large salad bowl, combine the fennel fronds, thinly sliced fennel, red onion, basil, and parsley. In a small bowl, combine the orange zest and juice with the Dijon mustard and a little salt and pepper. In a slow steady stream, whisk in 3 tablespoons of the EVOO. Pour the dressing over the fennel salad, toss to coat, and reserve.
• When the potatoes have about 10 more minutes to roast, start the tuna. In a shallow dish, combine the flour, coriander, and coarsely ground black pepper and a little salt. Pat the tuna steaks dry and then coat them in the flour mixture, pressing it in lightly. Preheat a large nonstick skillet over high heat with the remaining 2 tablespoons of EVOO, twice around the pan. When the pan is very hot, add the steaks. Sear and brown the tuna steaks for 2 minutes, then turn, and immediately reduce the heat to medium. Loosely tent the pan with aluminum foil and cook the steaks 5 minutes for rare, 7 minutes for medium. The steaks should be firm but have a little give, and some pink should remain at the center.
• Remove the roasted potatoes from the oven and add them to the dressed fennel salad, tossing to combine. Taste them for seasoning and add a little salt and pepper if you want. Serve the tuna steaks alongside the orange and fennel-roasted potato salad.

SMOKY CHORIZO AND RED PEPPER "TAPAS" POTATO SALAD

Steps:

• 1. In a large pot, add potatoes and 1 tablespoon kosher salt. Cover potatoes with water by about 1 inch. Bring to a boil, over medium high heat. Reduce to simmer; cover. Cook, about 18-20 minutes, or until fork tender. Drain. Transfer to a large bowl; let potatoes cool slightly.
• 2. Meanwhile, over medium high heat, heat 1 tablespoon olive oil in a large nonstick skillet. Add chorizo; cook chorizo about 8-10 minutes, or until slightly crisped. Transfer to a paper-lined plate. Set aside. Drain drippings in skillet, reserving about 1 tablespoon drippings in skillet. In same skillet, add 4 tablespoons olive oil, garlic, and onions. Cook, stirring, 3-4 minutes or until onions are tender. Add oregano; cook 1 additional minute. Remove from heat. Stir in mustard, honey, vinegar, smoked paprika and red pepper flakes until well combined. Set mustard-onion dressing aside.
• 3. While potatoes are still warm, add crumbled chorizo, red peppers, parsley, eggs, and mustard-onion dressing. Season with kosher salt to taste. Gently stir to mix ingredients.
• 4. In a small skillet, over medium heat, heat remaining 1 tablespoon olive oil. Add capers; cook 1-2 minutes, or until they begin to pop and crisp slightly.
• 5. To serve, spoon potato salad in a large serving bowl; sprinkle with crisped capers. If desired, garnish with parsley sprigs. Serve room temperature.

POTATO, PEPPER AND ARUGULA SALAD

Steps:

• Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
• Wash and trim stems from arugula, and dry it; cut coarsely.
• Rinse and dice red pepper.
• In serving bowl, mix mayonnaise, capers and red pepper.
• When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.

POTATO, RED PEPPER, AND FENNEL SALAD

Steps:

• Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes. Drain and rinse under cold water. When cool enough to handle, cut each potato into eighths.
• While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons. Core bulb and cut into 1/2-inch pieces.
• Whisk together vinegar, oil, and salt and pepper to taste in a large bowl. Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well. Season with salt and pepper.

POTATO, CUCUMBER, AND RED BELL PEPPER SALAD WITH CHIVE

Steps:

• Place the diced potatoes in a large pot and cover them with plenty of water. Cover the pot and bring to a boil over high heat. Remove the lid, stir gently, then continue to cook over medium-high heat for about 8 to 10 minutes, until the potatoes are fork-tender, but not falling apart. Transfer them to a colander and rinse with cold water to stop the cooking. Set aside to drain.
• If the cucumber is waxed or if the skin tastes bitter, peel it. Dice the cucumber and set aside in a large bowl. In a small bowl, whisk together the mayonnaise, mustard, salt, pepper, and chives.
• Add the potatoes, onion, and bellpepper to the cucumber in the bowl. Pour the dressing over the mixture and toss gently until well combined. Chill before serving.

NEW POTATO, RED PEPPER AND CHIVE SALAD

Steps:

• Steam the potatoes until tender (about 20 minutes).
• While the potatoes are cooking, cut the pepper into quarters, remove the stem and seeds and place the pepper face down on a broiling rack. Broil until skin is charred. Place in a paper bag a few minutes, then peel off the skin. Cut the pepper into dice.
• Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, creating an emulsion.
• When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and diced pepper and toss thoroughly. Add the chives and serve the salad at room temperature. Correct seasoning just before serving.

POTATO, ROASTED PEPPER AND ARUGULA SALAD

Steps:

• Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.
• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
• Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

ROASTED POTATO RED PEPPER AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees. Oil a rimmed baking sheet with some olive oil.
• Remove the paper skin of the outside of the garlic bulb. Leave it whole, just get off as much of the paper skin from the outside. Cut the top off just a bit. (just some of the very top portion. Place it in the middles of your prepared pan cut side up/root side down. Place the cut potatoes around the garlic bulb in the middle.
• Bake in preheated oven for about 30 minutes, until the potatoes are tender. Remove potatoes from pan, but leave the garlic bulb on the pan. Place the red peppers around the garlic bulb and bake for an additional 20 minutes, until the red peppers are slightly roasted and the garlic bublb is tender when pierced with a fork.
• Add the peppers to the potaotes, and let cool for a while. Allow garlic bulb to cool off until you can handle it. TO remove the roasted garlic, squeeze out each clove out of its "shell" Put the garlic in a large bowl and smash it with a fork. To the smashed garlic, add the dressing ingredients. Stir well to combine.
• Add your reserved potatoes and peppers to the dressing. Add snipped chives. Toss gently to combine.
• This salad has a wonderful flavor! For as simple as it is, it has much depth. An easy change of pace from your regular potato salads and no need to refrigerate! I like it best at room temperature, but it could also be served warm, or chilled.

GRILLED POTATO AND PEPPER SALAD

Steps:

• Put the potatoes, garlic and bay leaf in a saucepan; cover with water and season with salt. Bring to a boil, lower the heat and simmer until almost tender, about 5 minutes. Drain, discarding the bay leaf; transfer the potatoes to a bowl (halve any that are large). Add the peppers and scallions; drizzle with 2 tablespoons olive oil, season with salt and toss.
• Preheat a grill to medium. Grill the vegetables, turning occasionally, until the potatoes are tender and the peppers and scallions are charred, 3 minutes for the scallions and 5 to 6 minutes for the potatoes and peppers. Transfer to a cutting board to cool slightly.
• Scrape the skin off the peppers with a paring knife and cut them into large chunks; coarsely chop the scallions. Combine the potatoes, peppers and scallions in a serving bowl. Drizzle with the vinegar and the remaining 3 tablespoons olive oil. Sprinkle with the parsley and season with salt; toss.

CARMELIZED ONION AND PEPPER POTATO SALAD

Steps:

• 1. Boil unpeeled potatoes and whole garlic cloves until potatoes are tender.
• 2. Drain and run cold water over potatoes and garlic to cool. Drain potatoes and set garlic aside.
• 3. Peel and chop potatoes into half-inch chunks. Season with salt, pepper, and seasoned garlic powder.
• 4. Spray non-stick pan and add a tablespoon of oil. Saute onions and peppers on low with a tablespoon of water, cover. Check and stir every few minutes. When softened, turn to high and caramelize (brown) the onions and peppers. Turn heat down to medium if needed.
• 5. Add softened cooked garlic cloves by squeezing over onions and peppers. Smash and mix in.
• 6. Turn off heat and add sour cream and mayo to onions and peppers.
• 7. Mix all together and add to potatoes.
• 8. Turn into a large bowl and cover with a lid or plastic wrap and refrigerate for 2 or more hours. Tastes good warm too.

SAUCY BBQ CHICKEN SAMMIES WITH PEPPER AND SCALLION POTATO SALAD

Steps:

• Chunk up the potatoes, cutting them into large bite-size pieces, and place them in a pot with water to cover. Bring to a boil, then simmer until tender, 10 to 12 minutes. Drain the potatoes and return them to the hot pot to dry them out. Add the hot peppers, bell peppers, and scallions to the pot, then dress everything with a splash of the hot pepper juice and the vinegar. Toss to combine, then drizzle with 1/4 cup of the EVOO to coat the salad evenly. Season with salt and pepper.
• While the potatoes work, bring the stock and beer to a simmer in a small or medium skillet. Slide in the chicken breasts and gently poach them for 10 minutes, turning once after 5 minutes.
• While the chicken poaches, heat a second medium skillet over medium-low heat. To the hot skillet, add the remaining 2 tablespoons of EVOO, the garlic, and the onions and gently sauté until cooked through. Turn off the heat and set the pan aside.
• Combine the Worcestershire, hot sauce, grill seasoning, brown sugar, and tomato paste in a medium bowl. Add 2 ladles of the poaching liquid to the bowl and mix well. Transfer the chicken breasts to the bowl, then use two forks to shred the meat, and combine it with the seasonings. Stir the shredded chicken into the pan of sautéed onions and garlic and combine well. Reheat together for 5 to 10 minutes, adding some more of the poaching liquid to make your chicken as saucy as you like.
• Combine the sour and sweet pickles in a small bowl. Split the rolls and fill with scoops of shredded chicken. Top with pickle relish and serve with the potato salad.