This ROASTED PEPPER AND POTATO SALAD is a truly tasty dish, a beautiful, rich, colorful, and delicious summer salad to serve at the table for both lunch and dinner. It is good to enjoy cold but also warm.
What makes this potato and pepper salad special is the flavorful dressing of olives, capers, and herbs, a stunning sauce that will give fragrance and flavor to the vegetables, resulting in such a tasty dish that it will always be a great success at the table. You can serve it to accompany all your main dishes, whether meat or fish, but it is also perfect as an appetizer.
You can roast the peppers using the classic method by cooking them in the oven or on the grill. I cooked them in an air fryer, which works very well for this cooking method. They are ready in a few minutes and can be peeled perfectly right away.
Follow me in the recipe as we prepare this colorful and tasty salad of roasted peppers and boiled potatoes. You can find the VIDEO RECIPE ON MY YOUTUBE CHANNEL, which I recommend you SUBSCRIBE to so you don’t miss out on all the new video recipes.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Air Frying, Microwave, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2.2 lbs potatoes
- 3 peppers
- 1 clove garlic
- 1 bunch parsley
- to taste pitted olives
- to taste capers
- to taste salt
- to taste extra virgin olive oil
Steps
To prepare this recipe, start by peeling the potatoes and cutting them into cubes about 1.25 inches in size. Boil the potatoes in abundant boiling water and drain them when they are soft enough to pierce with a fork. Let them cool in a large bowl.
While the potatoes are boiling, also cook the peppers. I used three of red and yellow color, washed them well, dried them, and cooked them in the air fryer at 392 degrees Fahrenheit for about 20 minutes, turning them a couple of times during cooking.
If you don’t have an air fryer, cook the peppers in a preheated convection oven at 392 degrees Fahrenheit for about 25 minutes, turning them a couple of times on the sides.Once they are properly roasted, I let them cool directly in the air fryer basket.
Once the peppers have cooled, peel them, remove the seeds inside and any filaments, cut them into strips, and place them in a bowl.
Prepare the dressing by chopping parsley, garlic, capers, and pitted olives.
Season the peppers with this dressing, mix well, and also add the potatoes. Then, using two spoons, mix again to flavor everything. Our tasty salad of roasted peppers and potatoes is ready to be served at the table. You’ll love it, Vane’s word!
