Shishito Peppers on roasted Potato Salad

Roasted Potato Salad with Shishito Peppers is a savory side that is reliable to serve all summer long!

So….. can we get excited?

About summer that is.

We realize we have another month before summer officially kicks off, but we think we can all agree that spring was a sh$t show. We know it’s not Spring’s fault. The timing of this whole pandemic might have been a blessing in disguise because we couldn’t imagine being cooped up inside like we were in the movie The Shining. We wouldn’t have made it.

Even though summer will look a little different this year that is not going to stop us from getting our potato salad game on. We mean you can’t have a picnic without potato salad. Now, we are all for the Church Lady potato salad, but we think we can up our game just a bit.

This Roasted Potato Salad with Shishito Peppers is going to light up your picnic spread. Because instead of boiled potatoes these taters are roasted!

Why Roasted vs. Boil?

Truth: it’s just a subtle change. Instead of being a soft potato as most traditional potato salads are made this version is roasted. We think it’s a nice change-up because you get some crispy potato bits mixed in.

Besides the crispy potatoes, you also get a bit of crunch from the shishito peppers!

What are Shishito Peppers?

A shishito pepper is a sweet Asian pepper. The pepper ranks low on the spice scale and is often eaten like you would a green bell pepper. A favorite to consume these guys is a speedy sear in a hot skillet for a few minutes. They will blister slightly and become crisp and freaking savory!

When we toss the shishito peppers with the roasted potatoes and sriracha aioli it makes for a sassy, speedy potato salad. If you want to up this salad sprinkle the salad with some Gorgonzola. OH MY!

This is worthy of a Church Lady’s blessing.

Print Recipe

Roasted Potato Salad with Shishito Peppers

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

• 1.5 lbs golden potatoes, quartered
• 1 tbsp olive oil
• salt and pepper to taste
• l garlic clove, minced
• 1/2 cup mayonnaise
• 1 1/2 tsp Sriracha
• 1 tsp lemon juice
• 1/4 cup vegetable oil
• 15 shishito peppers
• 1/4 cup crumbled Gorgonzola
• 2 large scallions, finely chopped

Directions:

1. Preheat your oven to 400 degrees. Line a baking sheet with foil and place the potatoes on top. Drizzle the potatoes with olive oil, salt and pepper. Roast the potatoes for 35 to 45 minutes or until golden brown.
2. In a small bowl combine garlic, mayonnaise, Sriracha, lemon juice, salt and pepper.
3. Next, preheat a large skillet to medium-high heat and add the vegetable oil. Add the shishito peppers in batches to the skillet and cook until golden brown and blistered in spots.; about three to four minutes.
4. Once the peppers are cooked transfer them to a bowl. Add the roasted potatoes and Sriracha mayo. Toss to combine. Transfer the potato mixture to a serving platter and garnish top with Gorgonzola and chopped scallions.

All images and text ©Fisiz for Fisiz

“In conclusion, Roasted Potato Salad with Shishito Peppers is a uniquely flavorful side dish that elevates any meal. Its exquisite blend of flavors adds a zesty twist to your dining experience.”