Go Back

Potato salad with roasted peppers

This potato salad with roasted peppers can be served as a main vegan dish for an easy lunch or as a side dish that goes well with grilled meat&fish. It’s made mostly with cupboard ingredients - if you don’t have any fresh tomatoes, use sun-blushed tomatoes from a jar! I used Anya potatoes for the recipe but any new potatoes would work.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g new potatoes or anya
  • 1 red onion
  • 2 roasted/grill pepper
  • ½ cup of marinated olives
  • 1 handful of cherry tomatoes
  • 2 Tbsp chopped parsley or other fresh herbs
  • 2 Tbsp olive or Omega or any healthy oil
  • Juice of 1 lemon or 1 Tbsp apple cider vinegar

Method
 

  1. Put the potatoes into a pan of slightly salted cold water, then bring to the boil. Cook for about 15 minutes, until tender.
  2. Meanwhile, slice the red onion and scatter these into a big serving bowl.
  3. Cut the roasted pepper into thin slices, add these to the bowl. If there is any cooking jus or oil in the jar, add some of this to the bowl for extra flavouring.
  4. Rinse the tomatoes and add to the bowl, together with the olives. Add the oil and lemon juice/vinegar, then toss and set aside.
  5. When the potatoes are cooked through, drain and add them immediately to the dressing. Season with salt and pepper. Taste and adjust the lemon juice.
  6. Serve the potato salad warm or at room temperature.