Shishito Pepper Potato Salad
This creamy blistered shishito pepper potato salad recipe is so incredible, it'll give your star entree a run for its money.
Servings: 8
Ingredients
- 2 lb yellow potatoes
- 8 shishito peppers
- 1 tsp sesame oil
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema
- 1/2 tsp kosher salt
- 1/2 tsp course ground black pepper
- 1/2 tsp granulated garlic
- 1/4 tsp ground cumin
- 3 green onions sliced
Instructions
- Dice the potatoes. Cook in a pot of salted boiling water, until tender, about 30 minutes.
- Pour the water out the pan, and slightly mash the potatoes.
- While the potatoes are cooking, drizzle the shishito peppers with sesame oil. Place on a grill over medium heat and grill, until charred, 3-5 minutes.
- Roughly chop the peppers. Discard the stems and set aside.
- In a large bowl, combine the mayonnaise, Mexican crema, salt, pepper, garlic and cumin.
- Stir in the potatoes, peppers and green onions.
- Serve right away or refrigerate for 1 hour for even better flavor.
Nutrition
Calories: 220kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 303mg | Potassium: 525mg | Fiber: 3g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 40mg | Calcium: 42mg | Iron: 1mg