POTATO AND PEPPER SALAD, a unique dish, tasty and easy-to-prepare side dish, a very delicious recipe great for summer, even to take to the beach.
Perfect for summer, the potato and pepper salad with green beans and eggs is a complete, tasty, and colorful dish, ideal to serve cold as a single meal or rich side dish. It’s not only good but also balanced, thanks to the combination of carbohydrates, proteins, and seasonal vegetables.
It can be prepared in advance and enjoyed cold, ideal to take to the beach, office, or for a light yet nutritious dinner. Seasoned with extra virgin olive oil, a pinch of oregano, and, if you like, some black olives or tuna, this salad is a tasty variant of the classic potato salad, perfect also as a fancy side dish or vegetarian dish (without tuna).
It can be further enriched with capers, canned tuna, or even some cubes of semi-mature cheese, such as caciocavallo or scamorza, for a more rustic touch. A drizzle of extra virgin olive oil, a pinch of oregano, and a few fresh basil leaves will complete the dish with Mediterranean aromas.
Great both freshly made and after a few hours in the fridge, the potato and pepper salad with green beans and eggs is a versatile recipe, suitable for the whole family, even to take to the office or on a day trip. Simple, healthy, and gluten-free, it’s one of the most loved cold salads when the heat hits.
Join me in the kitchen today, there’s potato and pepper salad.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 1.1 lbs potatoes
- 1 bell pepper
- 2 eggs
- 1 oz black olives
- 7 oz green beans
Steps
Boil the potatoes, then peel and cut them into chunks.
Wash a large bell pepper or 2 medium ones, cut them in half and place them in the air fryer, oil them, and cook at 375°F for 20 minutes or in the oven, as you prefer.
Remove the skin and cut them into strips.
Wash and cook the green beans, boil the eggs, let them cool, and peel them.
In a salad bowl, place the potatoes, peppers, olives, and green beans, season with oil and oregano if you like, and salt, mix.
Place the salad on serving plates and enrich with the eggs cut into wedges, drizzle with oil, and serve.
Bon appétit
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POTATO AND PEPPER SALAD
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FAQ (Frequently Asked Questions) POTATO AND PEPPER SALAD
Can I prepare the potato and pepper salad in advance?
Yes, it’s perfect to prepare a few hours in advance. It’s better to store it in the fridge and add avocado and arugula just before serving.
Can it be made vegetarian?
Of course! Just omit the eggs or tuna or replace it with legumes like chickpeas or cannellini beans.
How can I make the salad lighter?
Use a light vinaigrette with lemon and extra virgin olive oil and reduce the amount of feta or eggs if you prefer a lighter meal.
What type of peppers should I use?
You can use red or yellow bell peppers, preferably roasted or sautéed. Thinly sliced raw ones are also fine for a crunchy version.
Can I replace the potatoes with another ingredient?
If you want a lighter or low-carb variant, try with grilled zucchini or with brown rice or quinoa.
