Warm Potato and Red Pepper Salad
Updated June 18, 2025
- Total Time
- 35 minutes
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Ingredients
- 1pound tiny new potatoes or other, larger boiling potatoes
- 12ounces whole red pepper or 11 ounces ready-cut peppers (2½ to 3 cups)
- 3ounces shallots (6 tablespoons minced)
- 1small bunch tarragon, enough for 2 tablespoons minced
- 1tablespoon balsamic vinegar
- 1tablespoon olive oil
- 1tablespoon Dijon mustard
- â…“cup nonfat plain yogurt
- ¼teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
298 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 11 grams protein; 438 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes. Cook tiny potatoes whole in water to cover. Cube large potatoes, and cook the same way. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
- Step 2
Wash, trim, seed and dice the red peppers; mince the shallots.
- Step 3
Wash, dry and mince the tarragon.
- Step 4
Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
- Step 5
When potatoes are cooked, drain; dice whole potatoes, and add to salad. Season with salt and black pepper.
Private Notes