TasteToronto | Roasted Potato Salad with Shishito Peppers

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Roasted Potato Salad with Shishito Peppers

Easy

Roasted Potato Salad with Shishito Peppers

Nadia Boachie

Nadia Boachie

Roasted Potato Salad with Shishito Peppers

Method

Roasted Potato Salad with Shishito Peppers 6 Steps

  • Step 1

    Preheat your oven to 400°F. Line a baking sheet with foil and place potatoes down. Drizzle the potatoes with olive oilsalt and pepper and use hands to coat potatoes evenly.

  • Step 2

    Roast the potatoes for 35 to 45 minutes or until golden brown and set aside when done. 

  • Step 3

    In a small bowl combine garlic, mayonnaiseSriracha, lemon juice, salt and pepper.

  • Step 4

    Next, preheat a large skillet to medium-high heat and add the vegetable oil. Add the shishito peppers in batches to the skillet and cook until golden brown and blistered in spots; about 3 to 4 minutes. Season shishito peppers with salt. Do not forget this because they will taste bland if not seasoned.

  • Step 5

    Once the peppers are cooked transfer them to a bowl. Add the roasted potatoes and Sriracha mayo. Toss to combine. Transfer the potato mixture to a serving platter and garnish top with goat cheesechopped scallionschopped parsley and chopped dill.

  • Step 6

    This dish can be served hot, after it has cooled slightly or out of the refrigerator. 

Tags:

Toronto Recipes

Cooking At Home

Roasted Potato Salad with Shishito Peppers

Easy

Roasted Potato Salad with Shishito Peppers

Nadia Boachie

Nadia Boachie

Roasted Potato Salad with Shishito Peppers

Yields:

Serves 4

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 40 mins

0.0

Rate This Recipe

American

Appetizers & Snacks

Ingredients

Roasted Potato Salad with Shishito Peppers

  • 1 1/2 pounds mini potatoes, halved or left whole (depending on size)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • 1 garlic clove, minced

  • 1/2 cup mayonnaise

  • 1 1/2 teaspoons Sriracha

  • 1 teaspoon lemon juice

  • 1/8 to 1/4 cup vegetable oil (for cooking shishito peppers)

  • 15-20 shishito peppers

  • 1/4 cup crumbled goat cheese or feta cheese

  • 2 large scallions, finely chopped

  • 1 tablespoon parsley, chopped

  • 1 tablespoon dill, chopped

Send list of ingredients to myself

Method

Roasted Potato Salad with Shishito Peppers 6 Steps

  • Step 1

    Preheat your oven to 400°F. Line a baking sheet with foil and place potatoes down. Drizzle the potatoes with olive oilsalt and pepper and use hands to coat potatoes evenly.

  • Step 2

    Roast the potatoes for 35 to 45 minutes or until golden brown and set aside when done. 

  • Step 3

    In a small bowl combine garlic, mayonnaiseSriracha, lemon juice, salt and pepper.

  • Step 4

    Next, preheat a large skillet to medium-high heat and add the vegetable oil. Add the shishito peppers in batches to the skillet and cook until golden brown and blistered in spots; about 3 to 4 minutes. Season shishito peppers with salt. Do not forget this because they will taste bland if not seasoned.

  • Step 5

    Once the peppers are cooked transfer them to a bowl. Add the roasted potatoes and Sriracha mayo. Toss to combine. Transfer the potato mixture to a serving platter and garnish top with goat cheesechopped scallionschopped parsley and chopped dill.

  • Step 6

    This dish can be served hot, after it has cooled slightly or out of the refrigerator. 

Tags:

Toronto Recipes

Cooking At Home

Roasted Potato Salad with Shishito Peppers