Grilled potato and pepper salad
Discover the mouthwatering fusion of charred grilled potatoes and vibrant peppers in this zesty, flavorful salad. Perfect for a delightful culinary experience.
Ingredients:
- 910g fingerling potatoes
- 6 cloves garlic, crushed
- 1 bay leaf
- Kosher salt
- 4 bell peppers (red and/or yellow), stemmed and quartered
- 2 bunches scallions, trimmed
- 5 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons sherry vinegar
- 2 tablespoons chopped fresh parsley
Instructions:
- Place the potatoes, garlic, and bay leaf in a saucepan; fill with water and add salt. Wait for it to boil, then reduce the heat and let it simmer for about 5 minutes until the potatoes are nearly cooked. Drain the water, remove the bay leaf; put the potatoes in a bowl (cutting the larger pieces). Mix in the peppers and scallions; pour 2 tablespoons of olive oil, add salt, and mix everything together.
- Heat up the grill to medium heat. Grill the vegetables, turning them occasionally, until the potatoes are soft, and the peppers and scallions are slightly burned, approximately 3 minutes for the scallions and 5 to 6 minutes for the potatoes and peppers. Move them to a cutting board and let them cool slightly.
- Use a paring knife to remove the skin from the peppers and cut them into big pieces; roughly chop the scallions. Put the potatoes, peppers, and scallions together in a serving bowl. Pour vinegar and the remaining 3 tablespoons of olive oil over them. Sprinkle parsley, add salt, and mix everything thoroughly.
Summary:
- Calories: 1529 kcal
- Fat: 70 g
- Protein: 29 g
- Carbs: 211 g
- Potassium: 5603 mg
- Magnesium: 320 mg