Roasted Potato Salad with Shishito Peppers | TasteToronto

Ingredients

• 1 1/2 pounds mini potatoes, halved or left whole (depending on size)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 garlic clove, minced
• 1/2 cup mayonnaise
• 1 1/2 teaspoons Sriracha
• 1 teaspoon lemon juice
• 1/8 to 1/4 cup vegetable oil (for cooking shishito peppers)
• 15-20 shishito peppers
• 1/4 cup crumbled goat cheese or feta cheese
• 2 large scallions, finely chopped
• 1 tablespoon parsley, chopped
• 1 tablespoon dill, chopped