Potato Salad with Roasted Red Peppers

Name: Potato Salad with Roasted Red Peppers
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons agave syrup; 4 Tbsps canola oil; 1 Tbsp Dijon mustard; 1 clove garlic, minced; 6 servings Kosher salt; 6 servings Freshly cracked black pepper; 907 grams red bliss potatoes; 79 milliliters roasted red peppers, julienned; 237 milliliters finely sliced scallions, optional garnish; 1 Tbsp white wine vinegar

Potato Salad with Roasted Red Peppers is a gluten free and vegan side dish. One serving contains 183 calories, 4g of protein, and 10g of fat. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up agave syrup, canolan oil, roasted peppers, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper