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Roasted Red Pepper and Potato Egg Salad with Red Wine Caper Vinaigrette Recipe

This roasted red pepper and potato egg salad with red wine caper vinaigrette is full of flavor and satisfying.

Recipe courtesy Chef Louise of Geez Louise!.

Servings: 6

Active time: 5 minutes

Total time:

Red Wine Caper Vinaigrette Ingredients


  • 1/4 c good quality olive oil
  • 1 Tbsp red wine vinegar
  • 1 garlic clove, minced (about 1 tsp)
  • 1 tsp Dijon mustard
  • 1 Tbsp capers, roughly chopped
  • 1 tsp caper brine liquid
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper


  1. In a small jar with a lid, combine oil, vinegar, garlic, mustard, capers, brine, and salt & pepper. Shake until well combined and chill until ready to use.

Roasted Red Pepper and Potato Egg Salad Ingredients

  • 8 oz baby potatoes
  • 1 tsp kosher salt
  • 6 oz green beans - blanched
  • 8 c mixed salad greens
  • 1/4 c thinly sliced roasted red peppers
  • 6 Davidson's Safest Choice® pasteurized egg(s), hard-boiled
  1. Heat a small pot of water over medium-low heat with salt, add potatoes to cold water and gently boil until tender.  Remove potatoes with a slotted spoon and set aside to cool. Drop green beans into boiling water for 1-2 minutes, remove and set aside to cool.
  2. On a large platter or in a bowl, toss together salad mix, potatoes, green beans, and peppers. Top each salad with sliced eggs and drizzle of red wine caper vinaigrette.



Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 230
Calories from Fat 120
Total Fat 14g (22% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 570mg (24% DV)
17g (6% DV)
Dietary Fiber 5g (20% DV)
Sugars 3g
Protein 10g
Vitamin A 60%
Vitamin C 30%
Calcium 4%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.