Roasted Red Capsicum and Potato Salad

Vass Shumane

Vass Shumane

about 1 year ago

This salad is a perfect combination of roasted red capsicum and potatoes, tossed with a tangy dressing. It's a great side dish for any meal.

Cooking Time

45 minutes

Serving Size

6 servings

Nutrition Per Serving

Cal

250

Protein

4g

Fat

12g

Sat Fat

2g

Carbs

32g

Chole

0mg

Fiber

5g

Sugar

5g

Sodium

200mg

Ingredients

  • 4 red capsicums
  • 1 kg potatoes
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh parsley
  • Salt and pepper, to taste

Instructions

  • Preheat oven to 200°C.
  • Cut the capsicums in half and remove the seeds and membranes. Place them on a baking tray, cut side down, and roast for 20-25 minutes, or until the skin is charred and blistered.
  • Remove the capsicums from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10 minutes.
  • Peel the skin off the capsicums and cut them into thin strips.
  • Peel the potatoes and cut them into bite-sized pieces. Place them in a pot of salted water and bring to a boil. Cook for 10-15 minutes, or until tender.
  • Drain the potatoes and let them cool for 5 minutes.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, parsley, salt, and pepper.
  • In a large bowl, combine the roasted capsicums, potatoes, and dressing. Toss to coat.
  • Serve at room temperature or chilled.

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