Roasted Potato Salad with Shishito Peppers

10 mins Prep Time

40 mins Cook Time

Written By

Nadia Boachie

There are many potato salad recipes out there but if you're looking to spice things up, try this simple recipe with shishito peppers! If you don't know what shishito peppers are, they are an East Asian variety of capsicum pepper and generally characterized as mildly spicy. They are extremely fun to eat because 1 in 10 peppers is slightly spicy and has that extra kick! This salad contains mini roasted potatoes, blistered shishitos, crumbled goat cheese and a spicy, creamy dressing to tie it all together! It is finished off with fresh herbs and scallion, which add an additional flavour profile to this delicious dish. You can make this at your next barbecue, make-ahead for weekday lunches or as a delicious side to dinner.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Roasted Potato Salad with Shishito Peppers

1 1/2 pounds mini potatoes, halved or left whole (depending on size)
1 tablespoon olive oil
Salt and pepper, to taste
1 garlic clove, minced
1/2 cup mayonnaise
1 1/2 teaspoons Sriracha
1 teaspoon lemon juice
1/8 to 1/4 cup vegetable oil (for cooking shishito peppers)
15-20 shishito peppers
1/4 cup crumbled goat cheese or feta cheese
2 large scallions, finely chopped
1 tablespoon parsley, chopped
1 tablespoon dill, chopped

Directions

Roasted Potato Salad with Shishito Peppers

6 Steps

Step 1

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.
Step 2

Roast the potatoes for 35 to 45 minutes or until golden brown and set aside when done.
Step 3

In a small bowl combine garlic, mayonnaise, Sriracha, lemon juice, salt and pepper.
Step 4

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.
Step 5

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.
Step 6

This dish can be served hot, after it has cooled slightly or out of the refrigerator.