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

Yield: 4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

A super tasty and healthy potato salad made Italian style.

Print

Ingredients

• about 1/2 cup of roasted red peppers
• 1 or 2 cloves chopped garlic
• about 3 Tbsp extra virgin olive oil
• 3 medium sized, boiled potatoes, cut into pieces
• salt to taste

Instructions

1. Put the roasted red peppers, salt and about one tablespoon of olive oil in a bowl and mix well.
2. 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.
3. 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 Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 192Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 153mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 2g

Nutrition information is only estimated.

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