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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.


  • 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


  • 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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