Grilled Pepper and Potato Salad Recipe
Grilled Pepper Potato Salad made with 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
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
Spanish-Style Grilled Pepper Potato Salad Method
Prepare a medium-high gas or charcoal grill fire. Brush the pepper quarters with oil and season with salt and pepper.
Put the potatoes in a pot with 1 tsp. 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.
Did you know - Potatoes contain antioxidants and supply beneficial vitamins and minerals, including vitamin C, B6, and potassium. They may also benefit your digestive health.
Studies have also found that coloured potatoes like purple potatoes can have three to four times more antioxidants than white potatoes.
Potatoes contain resistant starch, which may help reduce insulin resistance. In turn, this can help improve blood sugar control.
Potatoes are naturally gluten-free, which makes them an excellent food choice for people with celiac disease or a non-celiac gluten sensitivity, obviously you would need to check the other ingredients in any recipe.
