Bean Potato Salad Roasted Red Pepper Recipe

Bean Potato Salad Roasted Red Pepper Recipe

Ingredients

Makes 4 servings

• 1 1/2 pounds small white potatoes, unpeeled
• 1 medium red bell pepper
• 1 can cannellini or other white beans, drained and rinsed
• 3 green onions, minced
• 1 tablespoon capers
• 1/3 cup olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Method

1. In a large pot of boiling salted water, cook the potatoes until tender, about 30 minutes
2. Drain well and set aside to cool
3. Roast the bell pepper over an open flame or under the broiler until charred and blackened on all sides
4. Place the pepper inside a paper for 10 minutes
5. Peel, halve and seed the pepper, scraping off any black bits
6. Cut into thin 1-inch strips and set aside
7. When the potatoes are cool, cut into 1-inch chunks
8. Transfer to a large bowl
9. Add the roasted peppers along with the beans, green onions and capers and toss gently to combine
10. In a small bowl, combine the oil, vinegar, mustard, salt and black pepper and stir to blend
11. Add the dressing to the potato salad and mix gently to combine
12. Taste, adjusting seasonings if necessary and serve

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