Roasted Red Pepper and Potato Salad

About this recipe

Experience a delightful medley of roasted red peppers and tender potatoes, enhanced by a tangy vinaigrette. This salad serves as a versatile side dish perfect for gatherings or a casual weeknight meal. The harmonious blend of flavors and textures makes it a favorite among those seeking a vibrant, delicious accompaniment.

Ingredients

• 4 large red bell peppers
• 1 kg potatoes, peeled and cut into bite-sized pieces
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• Salt, to taste
• Black pepper, to taste

Directions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Halve the red peppers, remove seeds and membranes, and place them cut side down on a baking sheet.

3. 3

   Roast peppers for 20-25 minutes until skin is charred. Cover in a bowl for 10 minutes, then peel and slice.

4. 4

   Boil potatoes in salted water for 10-15 minutes until tender. Drain and cool.

5. 5

   Whisk olive oil, vinegar, mustard, garlic, parsley, salt, and pepper in a small bowl.

6. 6

   Combine peppers, potatoes, and dressing in a large bowl. Toss gently to coat.

7. 7

   Serve immediately or chill before serving.