Do you have potatoes at home, right? This potato, pepper, and olive salad is delicious and very simple, perfect to eat at room temperature but also cold from the fridge the next day.
3 main ingredients so potatoes, peppers, and olives, a tasty dressing, and you can eat it in less than 40 minutes.
A simple dish, the potato salad, which you can further enrich with tuna or anchovy fillets to transform it into a complete dish, or serve it alongside salmon, for example, and it will be the perfect lunch or dinner.
Below, I leave you other potato salads, and then let’s go right below the photo, as always, to discover how to prepare the potato, pepper, and olive salad!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Potato, Pepper, and Olive Salad
- 2.2 lbs potatoes
- 3 red peppers
- 1.7 oz taggiasca olives
- 0.7 oz salted capers
- 1 tbsp chopped parsley
- 2 pinches salt
- 3 tbsps extra virgin olive oil
Steps for Potato, Pepper, and Olive Salad
Wash the potatoes with the skin and cook them in plenty of unsalted water until they are tender.
Choose potatoes of the same size, and once cooked, remove the skin and cut them into chunks.
Wash and dry the peppers and cook them in the oven at 356°F for 20 minutes, or you can roast them in a pan.
Peel the peppers, remove the stalk and seeds, and cut them into strips.
Desalt the capers.
In a large bowl, mix the potatoes with the peppers, olives, capers, and season everything with salt, parsley, and extra virgin olive oil.
Eat it warm, at room temperature, or let it rest in the refrigerator; it will be even better.
Variations and Tips
You can cook the potatoes in the microwave, or in a pot cut into pieces and peeled to speed up the cooking time.
Enrich the potato salad with canned tuna, anchovy fillets in oil.
You can season the salad with a mix of aromatic herbs such as mint, thyme, oregano, and basil as desired.
Choose the peppers you like best; we often use corno peppers as they are much faster to roast.
More Recipes
If you want to see more types of recipes, you can return to HOME
