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.
- 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
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.
Calories: 220kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 2gCholesterol: 14mgSodium: 303mgPotassium: 525mgFiber: 3gSugar: 2gVitamin A: 271IUVitamin C: 40mgCalcium: 42mgIron: 1mg