Peppered Potato Salad Recipes

Steps:

• Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
• Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

Steps:

• Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

Steps:

• In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
• In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
• To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.

Steps:

• Cook the potatoes in plenty of boiling salted water until tender, about 15 mins. Drain and allow to cool for 10 mins. Make the dressing by mixing the mayo with most of the chives.
• Scatter half the watercress across a big platter or plate, chop the rest roughly and mix with half of the mackerel, the potatoes and mayo. Toss so that everything is covered in the dressing.
• Pile the mackerel-potato mix on top of the watercress, then top with the rest of the mackerel and chives.

Steps:

• Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.
• Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.

Steps:

• Trim any fat from lamb.
• Combine lamb and peppercorns in a bowl.
• Add Lamb, in batches to heated grill or BBQ; cook until brown (and your likeness ie; Medium) and tender.
• Slice Lamb.
• Boil, Steam or Microwave Potatoes until tender.
• Dressing: Combine all ingredients in jar; shake well.
• Combine hot potatoes with lamb, shallots, spinach, basil and dressing in a bowl; toss gently.

Steps:

• Scrub potatoes; do not peel.
• Cube potatoes and boil in salted water until fork tender, about 15 minutes. Drain and cool.
• Finely chop yellow onion and all peppers; combine in a bowl; add cooled potatoes.
• Sprinkle salt to taste.
• Add mayonnaise and mix thoroughly.
• Spoon and press into a small bowl; level top with spoon.
• Sprinkle with cayenne pepper.
• Refrigerate for at least 1 hour to blend flavors.