Roasted Red Potato Salad with Sour Cream
Summertime is a great season to experiment with different potato salad recipes. I like to use thin-skinned red potatoes for this cold dish because they have a creamier flavor than baking potatoes and adapt well to many different types of sauces. Here's a version that uses sour cream, red wine vinegar and mixed sweet peppers. It's colorful, fast to prepare and delicious.
Instructions
1. Place potatoes in pan with enough water to cover over medium high heat. Add olive oil and bring to a boil. Turn heat to medium low and simmer 25 to 30 minutes, until fork-tender.
2. Remove pan from stove, drain water, and rinse potatoes in colandor under running water until cool enough to handle. Using a potato peeler or sharp knife, peel each potato (the skin will come off easily) and cube into chunks. Place in large mixing bowl.
3. Place the frozen sweet peppers in microwave safe bowl, cover with vented plastic wrap, and microwave on high power for 1 to 2 minutes, stirring halfway through. Remove, rinse peppers briefly under cool water, and dice. Add to potato mixture.
4. Add sour cream, vinegar and spices to potato and pepper mixture, and stir with spatula or wooden spoon to combine. Taste and adjust seasonings.
5. Turn into serving dish and garnish with paprika or dried parsley. Serve immediately. Cover leftovers tightly with plastic wrap and refrigerate up to 24 hours.
Tags: plastic wrap, Potato Salad, sweet peppers