Susan’s chose the perfect recipe for the month of July. Potato Salad with Goat Cheese and Roasted Red Peppers. Your friends and family are sure to love it at any BBQ.
Potato Salad with Goat Cheese and Roasted Red Peppers
Serves 6 to 8
3 pounds medium red-skinned or California white potatoes
3 large red bell peppers
6 ounces soft goat cheese
1/3 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced scallion greens
1/3 cup chopped fresh basil
(an optional addition: 1/3 cup chopped drained sun-dried tomatoes packed in olive oil)
1. In a large pot, steam the potatoes over moderately high heat until tender, 20 to 25 minutes. Drain and cool.
2. Meanwhile, roast the red bell peppers over a gas flame or under a broiler, as close to the heat as possible, turning often, until charred all over. Transfer the peppers to a paper bag and let steam for 10 minutes. Working over a strainer set over a bowl, scrape off the charred skins and remove the stems, cores and seeds. Cut the peppers into thin lengthwise strips, then cut crosswise into 1/2-inch pieces Reserve 1 tablespoon of the juices.
3. Peel the potatoes, halve them lengthwise and slice 1/3 inch thick.
4. In a large bowl, stir together the goat cheese, oil, red pepper juices and salt and black pepper. Add the potatoes, red peppers, scallion greens, basil (and sun-dried tomatoes) and stir gently.
Serve at room temperature.
(-Diana Sturgis / recipe was separated from source publication, but probably Bon Appetit magazine)