Potato Salad With Roasted Red Peppers
Potato Salad With Roasted Red Peppers might be a good recipe to expand your side dish repertoire. This gluten free, whole 30, and vegan recipe serves 10. One portion of this dish contains roughly 4g of protein, 3g of fat, and a total of 115 calories. A mixture of olive oil, pepper, yukon gold, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.
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.
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.