Spicy Dill Potato Salad

Name: Spicy Dill Potato Salad
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters adobo sauce from chipotle peppers; 4 chipotle peppers in adobo sauce, chopped; 4 eggs; 8 sprigs fresh dill, chopped; 1 clove garlic, minced, or to taste; 2 green bell peppers; 1 pinch ground cumin, or to taste; 12 servings salt and ground black pepper to taste; 473 milliliters reduced-fat mayonnaise; 118 milliliters horseradish mustard; 2 red bell peppers; 1 red onion; 1 kilograms russet potatoes, peeled and cubed

Spicy Dill Potato Salad might be just the side dish you are searching for. This recipe serves 12. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 222 calories, 5g of protein, and 10g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have ground cumin, horseradish mustard, russet potatoes, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 3 hours and 35 minutes.

Instructions

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes.

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Potato

Water

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Pot

Drain and allow to steam dry for a minute or two.

Place the potatoes into a large bowl, and chill in the refrigerator until cold, about 1 hour.

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Potato

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Bowl

While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes.

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Potato

Water

Egg

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Sauce Pan

Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Chop the eggs, and place into the bowl with the potatoes.

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Potato

Water

Egg

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Bowl

Preheat oven to 425 degrees F (220 degrees C).

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Oven

Cut the bell peppers in half, and remove the seeds, core, and stems.

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Bell Pepper

Seeds

Place the bell peppers onto a baking sheet, cut sides down.

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Bell Pepper

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Baking Sheet

Cut the onion in half, and place it onto the baking sheet, cut sides down.

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Onion

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Baking Sheet

Roast the peppers and onion in the preheated oven until the skin of the vegetables has charred in places, about 25 minutes.

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Vegetable

Peppers

Onion

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Oven

Remove any large pieces of burned skin, and chop the peppers and onions.

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Peppers

Onion

Transfer into the bowl with the potatoes and eggs.

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Potato

Egg

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Bowl

In a bowl, stir together the mayonnaise, horseradish mustard, chipotle peppers, adobo sauce, dill, garlic, cumin, and salt and pepper until thoroughly combined.

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Chipotle Chiles

Salt And Pepper

Adobo Sauce

Horseradish

Mayonnaise

Mustard

Garlic

Cumin

Dill

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Bowl

Pour the dressing over the potato mixture, and lightly toss until the potatoes, eggs, and vegetables are thoroughly coated with dressing. Chill before serving.

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Vegetable

Potato

Egg