I have a confession to make.....I am not much of a potato salad fan. I do make my Mom's recipe every once in a while because the rest of my family does like potato salad. I did like this Red Skin Potato Salad but then it contains bacon and blue cheese so what is not to like?! I tried this Fingerling Potato Salad that I liked but it has no creamy base.
So when I saw this recipe using red potatoes, no mayo and served warm....I figured I would like it.....and I did. The only thing that would have made this better is the bacon called for in the original recipe. Unfortunately, I was out of bacon and didn't want to run back to the store.
This potato salad contains all the same goodies that you find in Potatoes O'Brien. There are chunks of Red and Green Peppers roasted with the potatoes.
And Scallions in the sharp tangy vinaigrette that I whisked together while the potatoes and peppers roasted. You can roast them in the oven if you want but I was grilling so I tossed them with the olive oil, salt and pepper, put them in a grill pan and roasted them over high heat with the lid closed.
When the potatoes are browned and tender remove them from the grill or oven and, while still hot, toss them with the vinaigrette.
I liked them. They reminded me of German Potato Salad which I also like, In fact, having written this post I am going to have to stop saying that I don't like potato salad. Instead, I will have to say that I don't care for creamy potato salad because obviously there are plenty of potato salads that I love!
Hot O'Brien Potato Salad
adapted from Cuisine at Home, Esclusive Members Edition
1 lb baby redskin potatoes, washed and diced
1 red pepper, cored and diced
1 green pepper, cored and diced
2 T. olive oil
salt and pepper to taste
4 strips bacon, diced and cooked (if desired)
3 T. apple cider vinegar
1 T. Dijon mustard
4 scallions, white and light green parts, sliced
Place potatoes and peppers in a large bowl or plastic bag. Add the olive oil, salt and pepper and toss to coat. Place on a baking sheet or grill pan and place in a hot oven or grill fitted with a hood. Roast, tossing occasionally, until potatoes are browned and fork tender, about 20 minutes.
While potatoes are roasting, whisk together the vinegar, mustard and scallions. Remove potatoes from oven or grill and toss with vinaigrette while still hot. Add bacon if desired. Print Recipe