Ensalada arcoíris de patatas con aliño de miel y mostaza

Ingredientes

• 16 ounces rainbow or purple potatoes (cut into 1 in pieces)
• 16 ounces sweet potatoes (cut into 1 in pieces)
• 1 red pepper (quartered and seeded)
• 1 yellow pepper (quartered and seeded)
• 1 red onion (sliced into large rounds)
• 3 Tablespoons olive oil
• 1/2 cup kalamata olives (chopped)
• 3 Tablespoons minced fresh parsley
• kosher salt and pepper
• 1/2 cup olive oil
• 3 Tablespoons red wine vinegar
• 1 Tablespoon honey
• 1 1/2 teaspoon dijon or grainy mustard
• 1 clove garlic

Preparación

1. 1

   --- Potato Salad ---

2. 2

   Boil: Bring a large pot of salted water to a boil. Add potatoes, cooking until just soft. Drain and cool to room temperature.

3. 3

   Char: While the potatoes are cooking, roast the peppers and onion. Brush with olive oil and lightly season with salt and pepper. OPTION 1: grill on medium for 12-14 minutes until charred, turning often. OPTION 2: Preheat oven to 450 degrees. Roast on a sheet pan until charred, 20 minutes. Allow peppers and onion to cool to room temperature and then dice.

4. 4

   Assemble: Combine potatoes, peppers, onions, parsley, and olives large bowl. Drizzle with the dressing. Season to taste with salt and pepper. Serve slightly warm or at room temperature.

5. 5

   --- Honey Mustard Potato Salad Dressing ---

6. 6

   Blend all ingredients in a food processor or blender. Season to taste with salt and pepper.