Potato Salad With Roasted Red Peppers
Fresh lime juice and cilantro give this hearty salad a tangy Southwestern touch.
Yield: Makes 8 to 10 servings
- 3 pounds Yukon gold or red potatoes
- 1 teaspoon salt
- 1 (12-ounce) jar roasted red peppers, drained
- 7 green onions, sliced
- 1/2 cup chopped fresh cilantro or parsley
- 1/3 cup fresh lime juice
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 30 minutes or until potatoes are tender. Drain; cool slightly, and peel. Cut into cubes.
- Combine potatoes, roasted peppers, green onions, and cilantro in a large bowl. Stir together lime juice and next 3 ingredients; pour over potato mixture, tossing gently to coat. Cover and chill until ready to serve.
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