Grilled Potato and Pepper Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 - 6 servings
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2 pounds 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


  1. Put the potatoes, garlic and bay leaf in a saucepan; cover with water and season with salt. Bring to a boil, lower the heat and simmer until almost tender, about 5 minutes. Drain, discarding the bay leaf; transfer the potatoes to a bowl (halve any that are large). Add the peppers and scallions; drizzle with 2 tablespoons olive oil, season with salt and toss.
  2. Preheat a grill to medium. Grill the vegetables, turning occasionally, until the potatoes are tender and the peppers and scallions are charred, 3 minutes for the scallions and 5 to 6 minutes for the potatoes and peppers. Transfer to a cutting board to cool slightly.
  3. Scrape the skin off the peppers with a paring knife and cut them into large chunks; coarsely chop the scallions. Combine the potatoes, peppers and scallions in a serving bowl. Drizzle with the vinegar and the remaining 3 tablespoons olive oil. Sprinkle with the parsley and season with salt; toss.