Potato Salad with Roasted Peppers and Sesame Seeds
Try this new potato salad with your cookouts this summer. It’s a little bit lighter and brighter tasting than the old creamy classic.
2-1/2 to 3 pounds boiling potatoes
1/3 cup seasoned rice vinegar
¼ cup vegetable oil
1 teaspoon salt
a 7-ounce jar roasted peppers, drained and chopped
1 cup chopped celery
½ cup scallion
Freshly ground pepper to taste
1 tablespoon toasted sesame seeds
In a large pot cover the potatoes with water. Bring the water to a boil, reduce to a simmer and cook 10 to 20 minutes or until the potatoes are just tender when tested with the tip of a knife. Immediately drain and rinse with cold water to stop the cooking.
Peel the potatoes and cut into bite- ize pieces. Add the vinegar, oil and salt and toss well. Add the remaining ingredients and toss well. The salad can be served at room temperature or chilled.
Serves 6 to 8
From Leslie Glover Pendleton