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Recipe

Spanish-Style Grilled Pepper Potato Salad

Scott Phillips

Servings: 6

Grilled sweet bell peppers and lots of fresh garlic make this otherwise typical potato salad extraordinary.

Ingredients

  • 3 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 2 lb. red or yellow baby potatoes, halved (or quartered if large)
  • 1/2 cup mayonnaise
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. minced garlic

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 10
      Sodium (mg): 310
      Carbohydrates (g): 28
      Fiber (g): 4
      Protein (g): 4

Preparation

  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the pepper quarters with oil and season with salt and pepper.
  • Put the potatoes in a 4-quart pot with 1 tsp. kosher salt and enough cool water to cover. Boil over high heat, partially covered, until just tender, about 8 minutes. Drain and transfer to a large bowl.
  • Meanwhile, grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more. Let the peppers cool slightly, then cut into bite-size pieces and add to the potatoes.
  • In a small bowl, combine the mayonnaise, parsley, and garlic. Add to the potato mixture and toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.

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