Roasted Pepper Potato Salad Recipe

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinHealth IndexHealthy
Servings2Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Red potatoes1 1⁄2 Pound, cut into 1-inch pieces
 Sweet red pepper1 , sliced
 Sweet yellow pepper1 , sliced
 Sweet green pepper1 , sliced
 Garlic1 Clove (5 gm), thinly sliced
 Canola oil1⁄4 Cup (4 tbs)
 Shredded romaine lettuce2 Cup (32 tbs)
 Red onion1 , finely chopped
 Lemon juice2 Tablespoon
 Coarse grained mustard1 Tablespoon
 Salt1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon
 Chopped basil leaves1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 651 Calories from Fat 273

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 2.2 g11.2%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 132.5 mg5.5%

Total Carbohydrates 87 g29.1%

Dietary Fiber 12.4 g49.7%

Sugars 17 g

Protein 12 g23.9%

Vitamin A 122.1% Vitamin C 532.4%

Calcium 12.5% Iron 22.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a steamer basket place the potatoes and set in a large saucepan over about 1 inch of cold water. Cover the pan and bring the water to a boil. Steam the potatoes for 15 minutes, until tender. Transfer to a large bowl.
2. Place the peppers, garlic in a roasting pan, and add 1 ½ tablespoon oil and toss. Roast peppers for 20 minutes at 25 degrees centigrade and add to steamed potatoes with lettuce and onions.

MAKING
3. In a bowl, add remaining oil, lemon juice, mustard, salt, pepper and blend.

FINALISING
4. Dress the steamed potatoes and roasted peppers with the dressing made, add chopped basil.

SERVING
5. Serve at room temperature or cold.
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