Grilled Potato and Pepper Salad
- Level: Easy
- Yield: 4 - 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 259
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 35
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 674
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
Directions
- 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.
- 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.
- 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.