Greek Potato Salad

Name: Greek Potato Salad
Yield: 6-8 servings
Ingredients: 3 lbs medium red-skinned or California white potatoes; 3 large red bell peppers; 6 oz soft goat cheese; 1/3 cup olive oil; 2 tsp salt; 1 tsp black pepper, freshly ground; 1/2 cup thinly sliced scallion greens; 1/3 cup chopped drained sun-dried tomatoes (packed in oil); 1/3 cup chopped fresh basil

9 ingredients•9 steps•6-8 servings

Ingredients

- 3 lbs medium red-skinned or California white potatoes
- 3 large red bell peppers
- 6 oz soft goat cheese
- 1/3 cup olive oil
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 1/2 cup thinly sliced scallion greens
- 1/3 cup chopped drained sun-dried tomatoes (packed in oil)
- 1/3 cup chopped fresh basil

Instructions

1
Steam potatoes until tender, 20-25 minutes. Drain and cool.
2
Roast the red bell peppers, turning often until all sides are charred.
3
Transfer peppers to a paper bag and let steam for 10 minutes.
4
Working over a strainer set in a bowl, remove skins, stems, and seeds from peppers. Reserve 1 Tbsp of the red juice.
5
Slice peppers into 1/2" strips.
6
Peel potatoes, halve them lengthwise, and cut into 1/3" slices.
7
In a large bowl, stir together the goat cheese, olive oil, reserved red pepper juice, salt, and pepper until combined.
8
Add the potatoes, roasted red peppers, scallion greens, sun-dried tomatoes, and basil. Stir gently to combine.
9
Serve at room temperature.