Italian Potato and Roasted Red Pepper Salad
Italian potato and roasted red pepper salad is an incredibly tasty alternative to heavy, mayo-laden potato salads that are so popular here in the US. Try this potato salad and be converted to a healthier version.
You may have already seen my other Italian potato salad.
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It too, has no mayonnaise, sour cream or 15 other ingredients. It’s very simple, and also delicious. I’ve called it a green garlic potato salad, but it’s just how my Italian family has always made potato salad.
When I was a teenager, we went to visit my family in Toronto and were having lunch at my Aunt Elvira’s house. She had made potato salad in this manner, but had added roasted red peppers instead of green garlic. Goodness, did I love that potato salad! I still remember having it to this day.
Of course, I’ve made it myself since then, but have yet to share it with you. You’ll need roasted red peppers which are great to make ahead of time and have on hand or in the freezer.
This is another recipe where quantity isn’t important so just use the recipe as a guideline and don’t stress about having everything be exactly as stated. The important thing is adding enough salt and olive oil. And if you’re from Majorca, you can add some purple potatoes for a very patriotic looking salad with the colors of the Majorcan flag!
Here’s a really funny thing: if you follow me on social media, you’ll know that I’m currently in Australia visiting relatives, and my Zia Angelina made this the first day we arrived!
Italian Potato and Roasted Red Pepper Salad
makes enough for a side dish for 4
Ingredients
- about 1/2 cup of roasted red peppers
- 1 or 2 cloves chopped garlic
- about 3 or 4 Tbsp extra virgin olive oil
- 3 medium sized, boiled potatoes, cut into pieces
- salt to taste
Put the roasted red peppers, salt and about two tablespoonfuls of extra virgin olive oil in a bowl and mix well.
Add the roasted red peppers to the potatoes in a bowl. Add more olive oil and toss gently. Taste for salt and add more if needed.
Allow flavors to blend for a few hours before serving, for best results.
Another light potato side dish from my pal Cynthia at What a Girl Eats:
Roasted Fingerling Potatoes with Tarragon Aioli.
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Italian Potato and Roasted Red Pepper Salad
Ingredients
- ½ cup roasted red peppers
- 2 cloves garlic (chopped, or one depending on taste)
- 3 Tbsp extra virgin olive oil
- 3 medium potatoes (boiled, cut into pieces)
- ⅛ tsp salt (to taste)
Instructions
- Put the roasted red peppers, salt and about one tablespoon of olive oil in a bowl and mix well.
- Add the roasted red peppers to the potatoes in a bowl. Add more olive oil and toss gently. Taste for salt and add more if needed.
- Allow flavors to blend for a few hours before serving, for best results.
Notes
- Omit the garlic if you don't like it or are allergic.
Nutrition
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Delicious salad Christina. made it for my elderly Mom and she found it easy to eat a d loved it. Thank you for your recipe.
Oh, that makes me very happy, Nick! Thank YOU!
have had similar and look forward to making this easy and for sure delicious recipe THANKS
Hi Christina,
We just finished barbecuing 3 bushels of Shepherd peppers. It took about an hour per bushel. Then another hour to cool. Put 4 or 5 into freezer bags. Then into the freezer.
We made the fresh peppers and potato salad.
The grandsons even liked it!
It was delicious!
Thanks Christina!
That’s incredible, Luisa! So much work, but worth it for the winter, good for you! So happy they loved the salad, too! Thank you! (could you click the stars above the PRINT button on the recipe card? It helps me with google! Grazie!)
This is a lovely recipe – my husband used to have this potato salad at his Auntie’s when he was small when he visited her in Italy. Could this be made with grilled pointed peppers instead of bell peppers.
Do you mean the long ones? YES! Those are even better Sue!