Clarissa Dickinson

Roasted Red Pepper Potato Salad

Clarissa Dickinson
Roasted Red Pepper Potato Salad

This is by far the brightest dish I've ever made. If I hadn't made it myself, I would have assumed orange food coloring was added, but it's all red pepper! While potato salad is never the most athestically pleasing dish, it makes a great side at any picnic or just a good thing to keep in the fridge when you want a cool meal in the summer.

Makes: 5 servings             Prep time: 30 minutes            Chill time: 2 hours


  • 2 tablespoons honey
  • 5 teaspoons white vinegar
  • 1 1/2 cups light mayonnaise
  • 6 oz roasted red pepper
  • 3 garlic cloves
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder 
  • 1 large white potato
  • 3 medium/small red potatoes
  • 1/2 red onion
  • 1 cup corn, cooked and cooled

Step 1: Using a food processor, blend together honey, white vinegar, mayonnaise, roasted red peppers, garlic, onion powder, salt and garlic powder until smooth.

Step 2: Bring water to a boil in a medium pot. While water is boiling, chop potatoes up into bite sized cubes. Once boiling, add potatoes and a pinch of salt, let simmer for 20 minutes until soft.

Step 3: While potatoes are cooking, cut onion into small pieces. I essentially minced mine because I don't like large onion chunks, but they can be any size you want.

Step 4: Once the potatoes are cooked, let cool for 30 minutes until no longer steaming. Add red pepper sauce, onion and corn to the potatoes and mix until fully incorporated.

Step 5: Cover with saran wrap and let chill for 90 minutes or until ready to serve.