Best Potato Salad With Roasted Red Peppers Recipes

POTATO SALAD WITH ROASTED RED PEPPERS AND BACON

Potato Salad With Roasted Red Peppers and Bacon image

This potato salad has tons of flavor! When I made this I increased the dressing ingredients slightly. Plan ahead the cooked potatoes need to chill until cold, and the complete salad needs to chill for a minimum of 4 hours, even better if chilled overnight.

Provided by Kittencalrecipezazz

Categories Potato

Time 7h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs red potatoes (peeled and cut in half or quarters, depending on the size of potato)
5 -6 slices bacon, cooked to very crisp and crumbled
2 tablespoons white vinegar
2 tablespoons fresh lemon juice
3 -4 green onions, chopped (can use red onions in place of green)
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
3/4-1 cup roasted red pepper (use purchased red peppers from a jar, drained and chopped)
salt and black pepper

Steps:

Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
Drizzle with the lemon/vinegar mixture.
Cover and chill for about 2 hours or more, or until cold.
In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
Pour over the dressing and mix to combine.
Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.

Nutrition Facts : Calories 382.3, Fat 19.7, SaturatedFat 5.4, Cholesterol 23.9, Sodium 631.6, Carbohydrate 44.9, Fiber 4.4, Sugar 4.3, Protein 7.5

ROASTED RED POTATO SALAD

Roasted Red Potato Salad image

A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.

Provided by IcanCook?

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

Ingredients

10 red potatoes, cut into bite-size pieces
olive oil, or as needed
3 hard-cooked eggs, chopped
½ stalk celery, chopped
¼ cup chopped green onion
3 slices cooked bacon, chopped
1 cup mayonnaise
salt and ground black pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Spread potato pieces onto a baking sheet and drizzle with olive oil.
Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.8 g, Cholesterol 94.9 mg, Fat 29.5 g, Fiber 4.6 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 302 mg, Sugar 3.3 g

ROASTED RED PEPPER POTATO SALAD

Roasted Red Pepper Potato Salad image

Using prepared dressing and peel-on potatoes, you can have this side dish ready to feed 16 in an hour!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h

Yield 16

Number Of Ingredients 8

Ingredients

3 lb small red potatoes (about 24)
3/4 cup mayonnaise or salad dressing
1/4 cup zesty Italian dressing
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium green onions, sliced (1/2 cup)
1 clove garlic, finely chopped
1 jar (7 oz) roasted red bell peppers, drained, chopped

Steps:

Place potatoes in 4-quart saucepan or Dutch oven. Add enough cold water to cover 1 inch over potatoes. Heat to boiling. Reduce heat to medium; simmer uncovered 15 to 20 minutes or until potatoes are fork-tender. Drain potatoes; rinse with cold water. Place in single layer in 15x10x1-inch pan; refrigerate until cooled, about 30 minutes. Cut cooled potatoes into eighths (bite-size wedges).
In large serving bowl, mix remaining ingredients. Gently fold in potatoes. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g

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

Ingredients

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.