Roasted Potato Salad with Shishito Peppers 6 Steps
Preheat your oven to 400°F. Line a baking sheet with foil and place potatoes down. Drizzle the potatoes with olive oil, salt and pepper and use hands to coat potatoes evenly.
Roast the potatoes for 35 to 45 minutes or until golden brown and set aside when done.
In a small bowl combine garlic, mayonnaise, Sriracha, lemon juice, salt and pepper.
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.
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 cheese, chopped scallions, chopped parsley and chopped dill.
This dish can be served hot, after it has cooled slightly or out of the refrigerator.