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Potato Salad A L'Orange With Sweet Peppers

Natural.Foodie's picture
Ingredients
  Red bell peppers 2 Pound
  Small red potatoes 2 1⁄2 Pound
  Red wine vinegar 1 Tablespoon
  Fresh orange juice 1 Tablespoon
  Grated orange zest 1 Teaspoon
  Freshly ground black pepper 3⁄4 Teaspoon
  Salt 3⁄4 Teaspoon
  Safflower oil 1⁄3 Cup (5.33 tbs)
  Thinly sliced scallions 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
Directions

1. Broil the peppers about 3 inches from the heat, turning, until blackened all over, 15 to 20 minutes. Place them in a paper bag for about 10 minutes to loosen the skins. Peel off the blackened skins under running water.
2. Halve the peppers over a bowl to catch the juices. Remove the seeds, cores and ribs. Slice the peppers into strips about 2 by 1/2 inch. Strain and reserve 1 tablespoon of the juices.
3. Place the potatoes in a large saucepan and cover them with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain, peel if desired and cut into 1/4- to 3/8-inch-thick slices. Place in a large bowl.
4. In a medium bowl, whisk together the vinegar, orange juice, orange zest, reserved pepper juices, black pepper and salt. Gradually whisk in the oil.
5. Pour the dressing over the warm potatoes. Add the roasted peppers, scallions and parsley and toss to mix.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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