Potato Salad with Roasted Red Peppers

26 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min Standing : 15 min
430 calories/serving

Ingredients

3 new potatoes, unpeeled, cut into 1 cm-thick slices 460 g
1/2 red onions, finely chopped 80 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 tbsp white vinegar 15 mL
3 tbsp mayonnaise 40 g
2 tbsp sour cream 30 mL
1 tsp Dijon mustard 5 g
Grilled Peppers, coarsely chopped
1 tbsp Italian parsley, fresh, chopped 5 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Peppers must be grilled or roasted in advance.

Method

  1. In a small bowl, soak the finely chopped onion in water with few drops of vinegar for about 30 min, while preparing the salad. You can also leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
  2. Prepare the potatoes: leave them unpeeled and cut them into 1 cm slices. Boil or steam them for about 15 min, just until they are tender. Transfer the potatoes to a bowl, drizzle with the lemon juice and vinegar, then toss gently to coat. Let the potatoes cool down to room temperature.
  3. Combine the mayonnaise, sour cream, and mustard in a small bowl. Whisk to blend, then pour the mixture over the cooled potatoes. Add the onion and the roasted peppers, season with salt and pepper, then toss. Sprinkle with the chopped parsley then serve.

Observations

This salad can be made up to 1 day ahead and chilled.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

430

Fat

27 g

42 %

Saturated 4.9 g
+ Trans 0.1 g

25 %

Cholesterol

10 mg

Sodium

220 mg

9 %

Carbohydrate

46 g

15 %

Fibre

4 g

17 %

Sugars

6 g

Net Carbs

42 g

Protein

5 g

Vitamin A

22 %

Vitamin C

192 %

Calcium

4 %

Iron

8 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 1
Fats 4
More info
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Reviews

26 Reviews (25 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Potato | First courses/Appetizers | Salads

Top Reviews

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july 22, 2011 | I would make this recipe again

Had done that recipe before, and found it had way to much vinegar, and killed the taste. Did it again today, with half the vinegar and half the lemon juice, and came out really nice. That recipe is a keeper, much better than store bought. Also, did as others and used raw red peppers.

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