Red Potato Salad with Dijon Vinaigrette
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 package tricilor mini bell peppers - the grocery store sells them pre-bagged
  • 1 Tbsp dijon mustard
  • 3 Tbsp white balsamic vinegar
  • 3 Tbsp good quality olive oil
  • 1½ lbs red-skinned potatoes, halved - may need to quarter the larger potatoes.
  • ½ lb fresh green beans, trimmed and cut into 1" pieces
  • ½ C roasted peppers, chopped
  • S&P to taste
For the Vinaigrette:
  • 1 small shallot, chopped
  • 3 Tbsp white wine vinegar
  • 1 Tbsp dijon mustard
  • ⅓ C good quality olive oil
Instructions
  1. Heat the bbq on high.
  2. Heat a large saucepan of salted water to boil.
  3. Cut mini bell peppers in half, remove stems and seeds. Rinse and pat dry.
  4. Add dijon, balsamic and olive oil to a medium bowl and whisk. Add cut bell peppers and stir to coat with marinade. Season with S&P.
  5. Place peppers skin side down on grill and cook for approximately 10 minutes until soft and slightly charred on the skin side. Set aside to cool.
  6. Add potatoes to the pot of boiling water and set the timer for 8 minutes. After 8 minutes add the green beans and set the timer for an additional 4 minutes. Drain potatoes and green beans into a collander. Allow to cool for about 10 minutes. Add potatoes, green beans and roasted peppers to a bowl, add vinaigrette and stir to coat. Season with S&P. Be careful not to break up the potatoes when stirring. Serve immediately or refrigerate and serve.
For the Dijon Vinaigrette:
  1. While the potatoes and green beans are cooking assemble the dressing. Add all ingredients to a blender and blend in high for about 30 seconds.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/red-potato-salad-dijon-vinaigrette/