Potato Salad and Roasted Peppers

A creamy potato salad made with homemade mayonnaise, fresh chives, and topped with flavorful roasted peppers.

Vegetarian Side Dish Gluten Free Potato Salad

Estimated Nutrition

Calories

1545.2

kcal / serving

1545.2 kcal total

Carbs

31.4g

per serving

31.4 g total

Fat

152.1g

per serving

152.1 g total

Protein

13.8g

per serving

13.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

dash

White Wine Vinegar

Dairy

piece

Egg

yolks only, free-range

tbsp

Double Cream

Fruits

squeeze

Lemon Juice

to taste

piece

Lemon

wedges for garnish

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

tbsp

Chive

fresh, chopped

OilsFats

150

Olive Oil

extra virgin

Vegetables

140

New Potatoes

cooked and chopped

Roasted Pepper

from a jar, chopped

Method

Whisk egg yolks, mustard, and vinegar together in a small bowl.

Gradually whisk in 150ml of olive oil until the mixture is emulsified.

Pile the salad into a dish, top with 55g of roasted peppers, and garnish with lemon wedges.

Add the dressing to 140g of hot cooked potatoes and stir to combine.

Season with salt and pepper, then stir in the cream and lemon juice.

Stir in the chopped chives.