Roasted Red Pepper Potato Salad
Red bell peppers are a rich source of vitamin C, which helps boost the immune system.
This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Roasted Red Pepper Potato Salad
Ingredients
Instructions
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Preheat the oven to 200°C (400°F).
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Wash and cut the potatoes into bite-sized cubes.
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In a large pot, boil the potatoes until tender. Drain and set aside.
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Place the red bell peppers on a baking sheet and roast in the preheated oven for 20 minutes, or until the skin is charred. Remove from the oven and let them cool. Peel off the skin, remove the seeds, and dice the roasted peppers.
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Finely chop the red onion and fresh parsley.
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In a large bowl, combine the cooked potatoes, diced roasted red peppers, chopped red onion, and fresh parsley.
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In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour the dressing over the potato mixture and toss to coat evenly.
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Let the salad rest for 10 minutes to allow the flavors to meld.
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Serve the roasted red pepper potato salad chilled or at room temperature. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
