Warm Potato and Red Pepper Salad

Name: Warm Potato and Red Pepper Salad
Yield: 2 servings
Ingredients: 1 pound tiny new potatoes or other, larger boiling potatoes; 12 ounces whole red pepper or 11 ounces ready-cut peppers (2 ½ to 3 cups); 3 ounces shallots (6 tablespoons minced); 1 small bunch tarragon, enough for 2 tablespoons minced; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; 1 tablespoon Dijon mustard; ⅓ cup nonfat plain yogurt; ¼ teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Updated June 17, 2025

Total Time: 35 minutes
Rating: 3(28)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Dish So Good Even the Fat Is O.K.

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Ingredients

Yield:2 servings

1 pound tiny new potatoes or other, larger boiling potatoes
12 ounces whole red pepper or 11 ounces ready-cut peppers (2 ½ to 3 cups)
3 ounces shallots (6 tablespoons minced)
1 small bunch tarragon, enough for 2 tablespoons minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
⅓ cup nonfat plain yogurt
¼ teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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.