Potato and Pepper Salad easy and tasty recipe. I love potato salads, also try: the potato salad with ham and arugula and the potato salad with tomato and mozzarella, a main dish that can also be served as a single dish on hot days. In this preparation, the potatoes are diced and boiled until just tender, then mixed with roasted peppers. In my case, to speed things up, I cooked everything in an air fryer. It’s seasoned with extra virgin olive oil, salt, black pepper, and a pinch of oregano for an aromatic touch.
Depending on your taste, you can add thinly sliced red Tropea onion, or add Taggiasca olives, capers, or even tuna fillets for a more substantial version. In short, the recipe is very versatile, and if you try it, let me know in the comments.
Other potato recipes you must try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Air Fryer, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 213.45 (Kcal)
- Carbohydrates 31.83 (g) of which sugars 5.45 (g)
- Proteins 7.59 (g)
- Fat 6.30 (g) of which saturated 3.44 (g)of which unsaturated 1.38 (g)
- Fibers 5.27 (g)
- Sodium 683.50 (mg)
Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 bell peppers
- 1.3 lbs potatoes
- to taste salt
- 1 clove garlic
- to taste extra virgin olive oil
- to taste oregano
- 3.5 oz feta cheese
How to make potato and pepper salad
Start by placing the bell peppers in the air fryer’s basket, cook at 392°F for about 20 minutes, making sure to flip them halfway through cooking.
Once ready, let them cool for a few minutes, then peel them: the process will be simple and quick because the skin will come off very easily. Then cut them into strips and transfer them to a bowl.
Wash the potatoes and peel them, then cut them into cubes, making sure to keep the same size.
Boil them for 10 minutes in salted boiling water, then drain them, letting them cool for a moment.
At this point, season with oil, salt, a pinch of oregano, and basil
A drizzle of extra virgin olive oil and let it rest in the fridge until serving.
Storage and tips for potato and pepper salad
It can be stored for 2-3 days in an airtight container. To make the potato salad even tastier you can add mayonnaise, or an emulsion of vinegar, oil, and lemon juice.
